Entree: Cape Verde – Central Culinary Region – Lagostada (Spiny lobster in tomato and wine sauce with cornmeal funje)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 spiny lobsters, approx. 12 oz (340 g) each, split lengthwise and shells reserved
- 3 tbsp (45 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 medium yellow onion, finely chopped
- 1 large ripe tomato, chopped (about 8 oz / 225 g)
- 1 medium red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 small fresh piri-piri or bird’s-eye chili, finely chopped (adjust to taste)
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish or seafood stock (or water + 1 fish bouillon cube)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- For the cornmeal base (funje):
  - 1 cup (150 g) medium-ground cornmeal
  - 3 cups (720 ml) water
  - 1 tsp (6 g) salt
  - 1 tbsp (14 g) butter

Instructions

1. Bring a medium pot of water to a boil. Blanch the halved lobsters shells-side down for 1 minute to firm flesh and make handling easier; remove and let cool. Reserve shells for stock.
2. In a medium saucepan, combine lobster shells, 3 cups (720 ml) stock, 1 clove smashed garlic, and a small piece of onion; simmer 15 minutes, then strain and reserve the shell stock.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5–6 minutes. Add garlic and piri-piri and cook 1 minute more until fragrant.
4. Stir in tomato paste, chopped tomato, smoked paprika, and white wine; simmer 3–4 minutes to reduce slightly. Add 2 cups (480 ml) of the reserved shell stock, season with salt and pepper, and simmer gently for 8–10 minutes to meld flavors.
5. Meanwhile, make the cornmeal base (funje): bring 3 cups (720 ml) water and 1 tsp (6 g) salt to a boil in a saucepan. Whisk in 1 cup (150 g) cornmeal gradually to avoid lumps. Reduce heat to low and cook, stirring constantly, until thick and smooth, about 8–10 minutes. Stir in 1 tbsp (14 g) butter and keep warm, covered.
6. Add the lobster halves to the tomato–stock sauce, shell-side up so meat is in contact with the liquid, and simmer gently 6–8 minutes until meat is opaque and cooked through (internal temperature about 145°F / 63°C). Spoon the sauce over the lobster occasionally.
7. Remove lobster to a serving dish, stir 4 tbsp (57 g) unsalted butter and 2 tbsp (30 ml) lemon juice into the sauce until glossy, then taste and adjust seasoning. Sprinkle chopped parsley over the lobster.
8. Serve each lobster half on a mound of warm cornmeal funje and spoon the tomato–piri-piri sauce over the top. Garnish with extra parsley and lemon wedges if desired.