Langosta al Coco

Lobster in Coconut Sauce

Preparation info

  • Difficulty


  • 2


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The sauce for this recipe can be used with many kinds of seafood: shrimp, langoustines, squid, crayfish, and more. Just pick your favorite one and enjoy!


  • 1 onion, halved
  • 1 carrot, halved
  • 5 sprigs cilantro
  • 1 whole scallion
  • 4 bay leaves
  • 1 teaspoon whole peppercorns
  • 2 whole live lobsters (size depends on your appetite)
  • 4 tablespoons butter
  • ¼ cup minced onion
  • 1 tablespoon garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup coconut milk (freshly made, or canned)
  • 1 tablespoon flour
  • 3 tablespoon minced parsley
  • ½ tablespoon lime juice
  • Patacones, for serving
  • Salad, for serving


  1. In a large pot put 4 quarts of water, the onion, carrot, cilantro, scallion, bay leaves, and peppercorns. Bring to a boil, cover, and simmer for 15 minutes.
  2. Add the live lobsters and cook until they turn red, about 8 minutes.
  3. Remove them from the pot, cut in half lengthwise from head to tail, and discard the green tomalley and liver.
  4. In a large sauté pan place the butter, minced onion, garlic, salt, and pepper, and cook over low heat for 5 minutes.
  5. Mix the coconut milk and the flour well to a smooth consistency. Increase the heat to high, add the lobsters, prepared coconut milk, parsley and lime juice and simmer for 5 minutes more.
  6. Remove the lobsters and continue simmering to reduce the sauce to half, about 5 minutes.
  7. Serve with patacones and salad.