Lagosta Suada de Peniche

‘Sweated’ lobster from Peniche

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About


  • a live spiny lobster of 1½–2 kg (3 to 4 lb)
  • olive oil, 2–3 tbs</


Split the body of the lobster into two, lengthways. Remove the claws entire. Take off the tail and cut it crossways into its segments. Keep all the liquid which emerges from these operations. Discard only the stomach bag from the body.

Heat the olive oil with the margarine in a casserole. Add the onions, garlic and parsley and cook for 5 minutes. Now put in all the pieces of lobster, wi