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Chudda's Cuisine/Lounge
Oct 22, 2015
10 Comments

BRAZILIAN FLAIR LOBSTER

Brazilian flair lobster served with chanterelle mushrooms and yuca “mashers”. The lobster was made with dendê oil that is an essential element of traditional Brazilian cooking, especially in the cuisine of the state of Bahia.

Brazilian Flair Lobster

If I think of Bahia, I immediately think about seafood and dendê oil that’s such a flavorful combination. Because of the distinctive flavor and color of the dendê oil, there are no oil substitutes for any recipes which call for it. You can buy it on Amazon.com or any Latino/Brazilian store. Don’t think that you will waste money buying it to make only one recipe. We will be making more seafood recipes that will call for this flavorful oil.

Yuca, (mandioca in Portuguese) how we call here in the U.S., can be boiled, fried..you can use at as a starch for cakes… there are so many ways to use this root. We literally gave an American flair to this Brazilian food staple. We added parmesan cheese and heavy cream which was just perfect to go along with the lobster.

BRAZILIAN FLAIR LOBSTER
 
Ingredients
  • For the lobster tail
  • 2 lobster tails
  • kosher salt
  • Pepper
  • Dendê oil
  • For the mandioca
  • 2 ea. mandioca root (also called yuca)
  • 1 c. shredded parmesan cheese
  • ½ c. cream
  • kosher salt
  • Pepper
Instructions
  1. Lobster Tail
  2. Preheat the oven to broil.
  3. Cut the lobster tail shell along the top with sharp kitchen shears and pull the shells apart revealing the meat.
  4. Sprinkle lobster tail with salt and pepper and drizzle with 1 T. of dende oil.
  5. Place lobster on a sheet pan and broil until just done, approximately 5-10 minutes, depending upon the size of the tail.
  6. Mandioca/Yuca
  7. Peel and cut the mandioca into 2 in. pieces.
  8. Place in boiling salted water and cook until softened.
  9. Drain and place the mandioca in a food processor.
  10. Add cheese and cream and process until smooth.
  11. Season with salt and pepper.
  12. Serve with the lobster.

 

http://brazilianflairintheusa.com/wp-content/uploads/2015/10/Brazilian-Flair-Lobster2.jpg

Have you read “Sexism in the kitchen” in The New York Times?

Marilyn has been working in the food industry for over 20 years and I have been working in the food industry for over 8 years. There is never any excuse for disrespect, harassment or abuse in a kitchen/restaurant environment. Marilyn never permitted anyone to yell at any employee or demean them. Kitchens are not only abusive to women, they’re abusive period. Unfortunately!! I have no idea why we celebrate this on our TV shows. It’s just ridiculous!!

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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10 comentários
  1. Silvia @ Ribas with Love - 22/10/2015 - 22h41

    You just made this Bahiana mouth water. One of the things I miss the most about Bahia is certainly the food, the fishes, seafood and acaraje of course. Great recipe and beautiful picture!!

  2. Kathrina - 23/10/2015 - 12h05

    This recipe is so perfectly decadent! The parmesan and cream in the yuca sounds so lovely. I wish it were easier to find lobster where I am because I’d make this for my birthday dinner!

  3. Marilee - 23/10/2015 - 15h26

    This looks so good. I definitely should give it a try. Especially the yuca mashers. The lobster just looks sinful.

  4. Linda Roisum - 23/10/2015 - 23h10

    Lobster is one of my all time favorite meals … will definitely be trying this recipe.

  5. Matthew From Nomageddon - 24/10/2015 - 00h43

    Oh my goodness this looks delicious!

  6. jacqueline | i sugar coat it! - 24/10/2015 - 12h37

    Pure decadence!

  7. IttyBittyFoodies - 24/10/2015 - 18h02

    We love yucca. Yum. We love lobster done in any way. One of our fave things. Beautiful photos.

  8. Amanda@ChewTown - 29/10/2015 - 21h03

    This lobster dish looks wonderful. We have Yucca here in Australia but can only buy it frozen but here its called Cassava.

  9. What a delicious recipe! And I love how you added the parmesan and cream to the mandioca! Mandioca can be so dry sometimes, and I can imagine that this was delicious!! Beautiful post!

  10. Jennifer Stewart - 30/10/2015 - 15h03

    This looks delicious and those mashers look to die for! I am not a huge mushroom fan but my hubby is. If I made these for him I will win wife of the year!

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