Herb-Braised Lobster in Dutch Oven

Directions

1. 1

   Ask your fishmonger to clean the lobsters: remove intestines and heads, and cut into sections.

2. 2

   Scrub the shells thoroughly under cold running water.

3. 3

   Soak the lobster pieces in cold water with lemon juice for 1 hour in the refrigerator.

4. 4

   Drain the lobster. Prepare the marinade by combining half the garlic, half the onion, chives, cilantro, and 1 teaspoon of salt.

5. 5

   If you enjoy heat, stir the crushed red chili into the marinade.

6. 6

   Coat the lobster thoroughly in the marinade and refrigerate, covered, for 2 hours.

7. 7

   In a Dutch oven, heat the olive oil over medium heat. Sauté the remaining garlic and onion until lightly golden, about 5 minutes.

8. 8

   Add the paprika, stir to coat the onions, and cook for 1 minute to bloom the spice.

9. 9

   Add the diced tomatoes and simmer over low heat for 8 to 10 minutes, stirring occasionally.

10. 10

    Add the marinated lobster to the pot. Cover and cook over low heat for 15 to 20 minutes, until the shells are deep red and the flesh is cooked through.

11. 11

    Adjust seasoning with salt and pepper. Finish with a generous handful of fresh cilantro and chives.

12. 12

    Serve directly from the pot with crusty bread or steamed white rice.