How Anyone Can Catch Lobster – Freedive or Hookah!
Автор: Perfect Fit Boating
Загружено: 2025-08-04
Просмотров: 3824
Big thanks to @AlamarMiami and @alfredmontaner for joining me on one of the wildest lobster mini seasons I’ve ever had.
From a first-timer catching his very first bug to pulling up doubles and triples, this trip had everything — including the biggest lobsters of the trip caught at the same time underwater using our Brownie Third Lung. And just when we thought Day 1 couldn’t be topped, Day 2 blew it out of the water.
🦞 Wanna see the gear I use?
Check out El Capitan Fishing Store:
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the place I get all my dive and lobstering gear. Shopping through this link supports the channel!
👇 Let me know in the comments — how did your mini season go?
🦞 Cuban Enchilado de Langosta (Lobster Creole) – Simple Recipe
Ingredients (Serves 2–4)
2–3 lobster tails (about 1.5–2 lbs), cleaned and chopped into chunks
3 tbsp olive oil
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine
1 (8 oz) can tomato sauce
1/4 cup ketchup (optional, for sweetness and depth)
1 bay leaf
1/2 tsp cumin
1/2 tsp oregano
Salt & pepper to taste
Pinch of red pepper flakes (optional, for heat)
Fresh parsley or cilantro for garnish
White rice for serving
Instructions
Prep the lobster:
If using raw lobster tails, cut them into 2–3 inch pieces (shell on or off—your choice). Rinse and set aside.
Make the sofrito (or buy it already made in the jar)
In a large skillet or sauté pan, heat olive oil over medium heat.
Add onions, bell peppers, and garlic. Sauté until softened (about 5 minutes).
Build the sauce:
Stir in the tomato sauce, ketchup (if using), white wine, cumin, oregano, bay leaf, salt, and pepper.
Simmer uncovered for 10–15 minutes, until the sauce thickens and the alcohol cooks off.
Add the lobster:
Add the lobster pieces to the sauce. Stir to coat.
Cover and cook for 10–12 minutes, or until the lobster is just cooked through (opaque and firm). Stir occasionally.
Taste and finish:
Adjust seasoning with salt, pepper, or a pinch of sugar if needed.
Remove bay leaf and discard.
Garnish with chopped parsley or cilantro.
Serve hot over fluffy white rice and maybe some tostones or crusty Cuban bread on the side.
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