Hispanic Heritage · Cuba

Isla de la Juventud

Nueva Gerona · La Fe · Santa Fe · La Demajagua · Cocodrilo · Punta del Este

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Enchilado de langosta

Descubre

Explore Isla de la Juventud through enchilado de langosta, a seafood dish built around lobster and a tomato-rich sofrito. Garlic, peppers, herbs, wine, and lime give the sauce a savory, aromatic frame.

La Gente

Lobster needs less time in the pan than the sauce. Have the sofrito ready before adding the shellfish, and follow the recipe’s doneness cues. Spoon the finished sauce over rice so none of its flavor is left behind.

Sabor

The Isla cooks the Cuban sofrito over the sea's best: onion, pepper, garlic, tomato, cumin, oregano, bay, dry wine, and lime, on lobster. Sweetness from the shellfish. No heat.

Spice DNA · Acid medium · Herb medium · Sweet medium · Smoke low · Heat none

Seasonings to explore

• Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
• Cumin Ground. In the sauce.
• Oregano Whole. In the sauce.
• Bay Leaves Whole. In the sauce.
• Black Pepper Ground. On the lobster.
• Onion Powder. With the fresh onion.
• Sazón Tropical. For the color.
• Cilantro. For the finish.

From your market: four lobster tails, an onion, a green pepper, tomato sauce, vino seco, limes, white rice. Badia does not sell the lobster. The Isla's boats do, and so does the cousin in the Keys.

Cocina

Enchilado de langosta

Lobster tails in Cuban sofrito with tomato, wine, and lime, served in the shell over rice. The Isla's Sunday.

Serves 4

• 4 lobster tails, split lengthwise through the shell
• Juice of 1 lime
• Salt and ½ tsp Badia Black Pepper, ground
• 3 tbsp olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 2 tbsp Badia Minced Garlic in Olive Oil
• ½ tsp Badia Onion Powder
• 1 tsp Badia Cumin, ground
• ½ tsp Badia Oregano, whole
• 1 Badia Bay Leaf, whole
• ½ tsp Badia Sazón Tropical
• 1 cup tomato sauce
• ⅓ cup dry white wine (vino seco)
• 2 tbsp cilantro, chopped, or 1 tbsp Badia Cilantro flakes

1. Season. Lime, salt, and pepper on the lobster meat.
2. Sofrito. Warm the oil. Cook the onion and pepper with the garlic and onion powder until soft. Add cumin, oregano, bay, and sazón.
3. Sauce. Tomato sauce and wine. Simmer 10 minutes until thick.
4. Lobster. Lay the tails in the sauce, shell side down, spoon sauce over, cover, and simmer 8 to 10 minutes until the meat is opaque. Do not overcook.
5. Finish. Cilantro. Lime at the table.
6. Serve in the shell over white rice, with tostones and a cold beer. Sunday on the Isla.

Pueblos de Isla de la Juventud

Nueva Gerona · La Fe · Santa Fe · La Demajagua · Cocodrilo · Punta del Este · Cayo Largo del Sur

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