This is one of my favorite ways to make lobster meat unless is fresh and grilled in open fire. This goes perfect with tostones or mofongo, but really with anything. If you don’t like it hot you can skip the sambal but I would recommend just reducing the amount because the sambal sure brings some magic to this dish. It’s super simple and so delicious.
Ingredients:
1 lb lobster meat
6 – 8 tbsp salted butter (depending on how buttery you like it)
4 – 6 freshly minced cloves of garlic
3 tbsp sambal oelek
Pinch of freshly ground black pepper
Parsley (optional)
Method:
In a large pan melt the butter with garlic at medium heat. When the garlic starts getting golden (yellow, not brown) add the lobster meat and pepper, cook for 5-6 minutes covered.
Add the sambal and cook uncovered for 5 more minutes or until desired consistency in the butter sauce. The meat should be cooked already so at this point it will depend on how much you want to dry it out.
I used salted butter so for my taste this was enough but you can always adjust the salt content at the end.
Chop some parsley, garnish and serve.
I like to serve this with tostones or mofongo but you could pair it with rice, veggies, pasta, or make tacos if you prefer.
Enjoy!