Saturday, November 30, 2013

American Lobster | Langosta a la Americana

Nitza has a bunch of lobster recipes to go through and I started with Langosta a la Americana. The flavors are quite complex, using Salsa Marinara and Salsa Española Rápida as the base. I had already made the Marinara Sauce a while back, but getting to knock out two recipes in one with the Española Sauce made this an attractive one to try.

I used lobster tails in the recipe, which made everything easier. The best part was seeing the tail turn a gorgeous red as it simmered in the sauce. Very pretty.

It was a sign of the deep flavors to come once the dish was ready, served atop Killer Rice.

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