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Sweet, tender lobster meat luxuriates in a simmering sauce of tomatoes, peppers, and garlic perfumed with paprika. In Cabo Verde, fresh lobster from Atlantic waters signals celebration and abundance. This aromatic braise, built on classic Portuguese foundations, transforms island seafood into ceremony.
If using whole lobsters, cook them in boiling water for about 5-7 minutes until they turn bright red. Remove from the pot, let cool slightly, and then crack the shells to extract the meat. If using lobster tails, cut them lengthwise and remove the meat from the shell.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and cook for another minute.
Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are tender.
Stir in the paprika, black pepper, and salt.
If using white wine, pour it in and cook for a few minutes to let the alcohol evaporate.
Add the fish or vegetable broth and bring to a simmer.
Add the lobster meat to the skillet.
Simmer for about 5-7 minutes, or until the lobster is cooked through and has absorbed the flavors of the sauce.
Stir in the fresh parsley and cilantro (if using).
"Suada" means stewed or braised—lobster pieces simmer gently in a savory tomato-pepper sauce. This refined dish celebrates the quality of fresh Atlantic lobster caught near island shores.
Lagosta Suada is a Cape Verdean classic showcasing the archipelago's seafood heritage and Portuguese culinary techniques adapted to African and island tastes.
Fresh lobster tails or whole lobster, olive oil, onion, garlic, tomatoes, red and green peppers, paprika, and optional white wine for depth and complexity.
Use the freshest lobster possible. Don't overcook—lobster toughens quickly. Build a flavorful base before adding lobster, then simmer gently. Use a splash of white wine for richness.
Serve with white rice to absorb the sauce, alongside fresh salad, or with crusty bread. A chilled white wine complements the shellfish beautifully.