Whole Lobster in Macho Sauce

40 min
The “a lo macho” sauce is a classic of Peruvian marine cuisine, a spicy and creamy sauce that traditionally accompanies fried fish. In this luxury version, we use it to bathe a whole lobster, previously grilled to highlight its sweet flavor. The sauce is a feast of flavors: a dressing of yellow pepper and loche, enriched with wine, beer, heavy cream and a generous serving of mixed seafood such as octopus, calamari and prawns. It is served on golden potatoes and with white rice on the side, essential so as not to miss a drop of this spectacular sauce.

INGREDIENTES

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2
Porciones

HERRAMIENTAS

  • + Large, wide skillet.
  • + Cutting board and large knife.
  • + Grater.
  • + Kitchen spoon and tongs

INSTRUCCIONES

Step 1:

Prepare the Lobster. Using a large, heavy knife, cut the lobster in half lengthwise. Season the exposed meat with salt, pepper and ground garlic.

Step 2:

Seal the Lobster. Heat a good stream of oil in the pan over high heat. Place the lobster halves with the meat side down and sear them for 2-3 minutes until golden brown. Turn them over and cook them for 2 more minutes on the side of the shell. Remove them from the pan and set them aside.

Step 3:

Start the Salsa. In the same pan, with the juices left by the lobster, melt the butter over medium heat. Saute onion, garlic and bell pepper until soft. Add the grated pumpkin loche and season with salt and pepper.

Step 4:

Deglaze and Reduce. Pour the white wine and beer into the pan. With a spoon, scrape the bottom to lift up all the flavor. Let the liquids boil and reduce by half.

Step 5:

Build the Cream. Add the fish stock, the yellow chili paste and the heavy cream. Stir well and let the sauce boil over low heat for about 5 minutes.

Step 6:

The Seafood Bath. Add the seafood mixture to the sauce and cook for just a couple of minutes, just enough to warm them up. Add the Parmesan cheese to thicken and give it a touch of extra flavor.

Step 7:

The Final Encounter. Return the lobster halves to the pan and bathe them completely with the sauce. Turn off the heat, add the chopped cilantro and lemon juice.

Step 8:

Serve. On a large plate, place a golden potato base. Arrange the lobster halves on top and cover them generously with the macho sauce and all its seafood. Serve with a serving of white rice.

TIPS

  • + The Secret of the Loche: Don't skip the pumpkin loche. It is a key ingredient in northern Peruvian cuisine. Its aroma and sweetness perfume the sauce in a unique way and give it an authentic flavor.
  • + Seafood at your Point: If you use raw seafood such as prawns, add them to the sauce and cook them only until they change color. The octopus and squid must be pre-cooked so that they are not tough.
  • + Don't Pass the Lobster: Lobster cooks very quickly. An initial seal and a final couple of minutes in the sauce are enough to make it juicy and tender. If it goes uncooked, it becomes rubbery.
  • + Rice is Required: White rice isn't just an accompaniment, it's an indispensable tool to be able to enjoy the incredible macho sauce to the last drop.