Receta de Colas de Langosta al Chimichurri

Ingredientes

• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 cup finely chopped parsley
• 3–4 garlic cloves (minced)
• 1 red chili (deseeded and finely chopped)
• 3/4 tsp dried oregano
• 1 tsp coarse salt
• 1/2 tsp ground black pepper
• 3 oz butter
• 4 lobster tails

Preparación

1. 1

   Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavourful base for your chimichurri.

2. 2

   Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.

3. 3

   Allow the chimichurri to sit so the flavors meld together. At least for 10 minutes. For best results, let it sit for more than 2 hours.

4. 4

   melt the butter until the texture is like a cream not fully melted. Add the creamy butter to the chimichurri and mix with a spoon until all the ingredients are combined together.

5. 5

   take the lobsters tails and cut them in half lengthwise. Place them in a oven-safe dish.

6. 6

   Generously brush your chimichurri-infused butter over the lobsters tails.

7. 7

   Preheat your oven to 365°F. Then place your dish with the seasoned lobsters tails. Cook for 10 minutes until the meat is firm and opaque.

8. 8

   Add a couple of tablespoons of your leftover chimichurri butter over your lobster tails to serve.