“Langosta al Mojo in Tostones Cups” or Lobster-Stuffed Plantain Cups. My Own Take of an Old Secretly Kept Langosta al Mojo Recipe, I just added the Tostones, smile!

Ok, so we don’t eat lobster weekly right? So what? That’s why when I have a craving for lobster, I just don’t eat it in the shell with butter, salt and pepper. Now don’t get me wrong, it is good too, except, that’s how many restaurants prepare it.
 
Back to my cravings; when I crave lobster, I go for a super flavorful dish that will bring me back to my Caribbean island; so I make “Langosta al Mojo”; or “Mojito Lobster”. Noooo, it is not the Cuban Mojito drink or the Goya marinade for meats. I had this dish many year ago in my native Ponce, in a restaurant called “La Cuevita” and they keep the recipe top secret.
 
One day while I was dinning at the restaurant, I told my husband that I would analyze the flavors and will attempt to identify the ingredients. The following week I cooked the dish at home and asked my husband to judge it. Halleluiah, he loved it! So here you have it, my take on an amazingly unique and secretly kept recipe. God bless the creator of the dish! 
 
My recipe is easy to prepare and my simple ingredients will convince you to make it at home as well. If you want to know how it taste; let me describe it to you, it is “Lobster on Steroids”
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $24.34 or $12.17 per serving.
Servings: 2
 
Ingredients
2 lobster tails ($16.99)
5 large cloves of garlic (.25)
1 large onion sliced (.50)
½ red bell pepper sliced (.50)
¼ cup of fresh Cuban oregano or cilantro, chopped (.30)
¼ cup Goya extra virgin olive oil for the lobster Moho Sauce (.70)
½ cup peanut oil to fry the Plantain Cups ($1.25)
1 box of Goya Fried Plantain Cups ($3.00)
2 tbsp. salad olives (.25)
2 tbsp. Goya tomato sauce (. 25)
2 bay leaves (.15)
1 lime (.20)
Paprika, Salt and Pepper to taste
 
Directions
Clean the tails with a wet paper towel. Carefully cut them in half either with your kitchen shears or a butcher knife. Keep the shells for garnishing.
 
Carefully, remove all the meat from the shell and also, the rubbery skin, it is very tough. (Use it though to make lobster stock, see my hack, I also add the empty red shells to garnish later.
 
Season the lobster with salt, paprika and pepper to taste, refrigerate until time to use.
 
In a skillet add some of the olive oil to sauté the garlic, onion, sliced red bell pepper, and the Cuban oregano or cilantro.
 
When garlic and onions are translucent and light golden, add what’s left of your ¼ cup olive oil for the lobster Moho Sauce, stir; add the tomato sauce and finally, the lobster meat. Cook for under 3-4 minutes until the lobster begins to turn white, then turn off the heat immediately.
 
In another small deep skillet, add the peanut oil to fry the plantain cups. Drain in paper towel.
 
Fill the Tostones cups with the lobster al mojo and garnish with the lobster tails, now turned red when you cook them in the lobster broth.
 
HACK:
To make lobster stock:
Saute the tough lobster skin that you remove from the lobster, the lobster shells, chopped onion, chopped garlic and chopped cilantro. Add 3-4 cups of water, your favorite spices, simmer for about 15 minutes, wait until it cools down and strain. Keep it in the freezer until next time when you are making seafood and need to use seafood stock.