Name: Langosta al Carbon (Barbecued Lobster)
Yield: 2 servings
Cuisine: Colombian
Ingredients: 1 whole scallion; 1 teaspoon whole peppercorns; 4 bay leaves; 4 tablespoons butter; 2 whole live lobsters (size depends on your appetite); 2 teaspoons minced parsley; 2 teaspoons mashed garlic; ½ teaspoon salt; ¾ teaspoon prepared mustard; ¼ teaspoon pepper; 5 sprigs cilantro; Patacones, for serving; Tomato and onion salad, for serving; 1 carrot, halved; White or brown coconut rice, for serving; 1 onion, halved

Preparation info

2
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Lobster has been all my daughters’ favorite food. I can remember as if it were yesterday when Isabella was a little girl in the Islas del Rosario, where she would carry the live animals by their “whiskers” to have them cooked and eaten as fast as they were caught. They are normally trapped in wire mesh boxes or cages that are dropped and kept on the surface of the ocean floor. Every day, lobsters would be brought in to cook and eat fresh.