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Juan Fernández Lobster Perol Recipe
Juan Fernández Lobster Perol Recipe

Traditional from the Juan Fernández archipelago, Chilean lobster perol is a typical preparation of the people who work at sea, as it literally originated on fishing boats.

How to make Lobster Perol?

The Juan Fernández lobster perol is prepared during the long working days of the island’s fishermen, who use as their main ingredient a lobster freshly taken from the sea and vegetables they carry with them to complement their diet.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 50 minutes
Servings: 6 people

Recipe for Juan Fernández Lobster Perol

Ingredients

  • 1 whole lobster
  • 250 g pumpkin diced
  • 100 g spaghetti
  • 60 ml white wine
  • 4 potatoes diced
  • 4 corn cobs, halved
  • 2 cloves garlic minced
  • 2 tablespoons oil
  • 1 carrot diced
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 bunch Swiss chard
  • Chopped fresh cilantro
  • Salt
  • Pepper

Preparation

  1. Remove the tail from the lobster with a twist, separate the meat, and extract the coral and internal sauce, reserving it in a small dish.
  2. On a cutting board, chop the meat extracted from the tail into small pieces. Set aside.
  3. In a large pot, heat a splash of oil, add the minced garlic, chopped onion, and sauté for a couple of minutes. Add the chopped carrot and bell pepper and cook, stirring constantly, for about 5 minutes more until the onion becomes translucent.
  4. Add the reserved lobster pieces and continue cooking for about 5 more minutes.
  5. Incorporate the potatoes, corn, and pumpkin, cover with water and season with salt and pepper to taste. Reduce the heat and simmer for about 30 minutes or until the vegetables are well cooked. Add the spaghetti and cook for an additional 5 minutes.
  6. Add the chopped lobster body and boil for about 10 minutes. Remove from heat.
  7. In a medium bowl, add the reserved lobster coral and mix with the wine until it reaches the texture of a sauce, pour the coral mixture into the pot with the soup, stir to incorporate.
  8. Sprinkle with cilantro and serve the lobster perol immediately, piping hot ideally in clay deep plates.

Tips for preparing Lobster

To avoid any cuts on the skin of the hands when preparing lobster, it is strongly recommended to use gloves during the handling of its parts.

Did you know?

Lobster has a high content of zinc, which facilitates the assimilation and storage of insulin, but also supports the immune system and wound healing.

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