📝 About This Recipe
Originating from the vibrant state of Bahia, this Bobó de Lagosta is a luxurious twist on the traditional shrimp classic. It features succulent lobster tails bathed in a rich, golden cream made from simmered cassava (manioc), coconut milk, and the iconic bright orange dende (palm) oil. This dish perfectly captures the Afro-Brazilian soul, offering a complex balance of silky textures, aromatic vegetables, and the sweet essence of the sea.
🥗 Ingredients
The Lobster
- 4 large Lobster tails (cleaned and cut into 1-inch chunks)
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- to taste Salt and Black Pepper
The Cassava Cream (Base)
- 1.5 lbs Cassava (Yuca) (peeled, woody core removed, and cut into chunks)
- 14 oz Coconut milk (full-fat, canned)
- 1 cup Lobster or Vegetable stock (use the cassava cooking water if stock is unavailable)
The Sauté and Aromatics
- 2 tablespoons Olive oil (extra virgin)
- 3 tablespoons Dendê oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 medium Onion (finely diced)
- 1 small Red bell pepper (finely diced)
- 2 medium Tomatoes (seeded and finely chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Green onions (thinly sliced)
- 1 teaspoon Malagueta pepper or Chili flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Marinate the lobster chunks with lime juice, minced garlic, salt, and pepper. Set aside in the refrigerator for 20 minutes to infuse.
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2
In a large pot, cover the cassava chunks with water and a pinch of salt. Boil over medium-high heat for 20-25 minutes until very tender (fork-soft).
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3
Drain the cassava, ensuring you remove the tough woody string from the center if you haven't already. Transfer the warm cassava to a blender.
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4
Add the coconut milk and 1 cup of stock (or cooking water) to the blender. Pulse until you achieve a completely smooth, velvety puree. Set aside.
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5
In a large deep skillet or heavy-bottomed clay pot (Moqueca pot), heat the olive oil over medium heat.
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6
Sauté the diced onions and red bell peppers until softened and translucent, about 5 minutes.
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7
Add the chopped tomatoes and the chili (if using). Cook for another 4-5 minutes until the tomatoes begin to break down into a sauce-like consistency.
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8
Increase the heat slightly and add the marinated lobster chunks. Sauté for only 2-3 minutes until they just turn opaque and pink. Do not overcook!
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9
Lower the heat and pour the cassava-coconut cream into the pot with the lobster and vegetables. Stir gently to combine.
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10
Drizzle the Dendê oil over the mixture. This will transform the color to a beautiful sunset orange and add a distinct earthy aroma.
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11
Simmer everything together on low heat for 5-8 minutes, stirring frequently to prevent the cassava from sticking to the bottom. If the sauce is too thick, add a splash of stock.
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12
Taste and adjust seasoning with salt. Stir in the chopped cilantro and green onions right before turning off the heat.
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13
Serve immediately while steaming hot, ideally in a traditional clay pot to retain heat.
💡 Chef's Tips
If you cannot find fresh cassava, frozen peeled cassava works perfectly well and saves prep time. Be careful with Dendê oil; it has a very strong flavor, so start with 2 tablespoons and add more if you prefer a bolder taste. To ensure the lobster stays tender, ensure the cassava cream is already hot when you add it to the sautéed lobster. If the cream is too thick, thin it with a little more coconut milk for extra richness. Always remove the 'vein' or woody core from the center of the cassava before blending to avoid a fibrous texture.
🍽️ Serving Suggestions
Serve over Brazilian white rice (Arroz Branco) to soak up the luxurious cream. Accompany with 'Farofa' (toasted manioc flour) for a delightful crunchy contrast. A side of 'Molho a Campanha' (Brazilian vinaigrette) provides a bright acidity that cuts through the richness. Pair with a chilled glass of Sauvignon Blanc or a traditional Brazilian Caipirinha. Garnish with whole grilled prawns or extra cilantro leaves for a stunning presentation.