This week, as part of my particular Julie & Julia challenge from the Panamanian recipe book T’ach, I’m cooking a delicious recipe from the San Blas region.
As I told you in a previous post, in Madrid it is complicated and expensive to buy lobsters, so I have replaced this crustacean with bogavante (european lobster), which although it is also expensive, is easily obtained and is a lot cheaper.
The great surprise for me was finding pixbaes (peach palm fruit), because in all the years that I have lived here in Madrid, I had never seen them, and I’ve only been able to eat them when I went to Panama for holydays or if my mother brought me some hidden in her suitcase… hahahaha.
I found them by chance looking for ingredients in a Latin American products store under the name chontaduro, which is another of the names by which they are known and you have no idea how happy they made me !!!.
By which name is this fruit known in your countries?
The rest of the ingredients are common and surely won’t be difficult for you to find them anywhere.
- 2 liters of sea water or tap water with half a cup of sea salt
- 4 lemons cut in half
- 1 whole head of garlic, halved
- 4 lobsters (or bogavantes)
For the sauce
- 6 cooked pixbaes, peeled and boned
- 2 confit garlic cloves
- 1/4 cup coconut oil
- 2 tablespoons of coconut milk
- 1 teaspoon salt *
Put sea water in a large pot together with the lemons and the head of garlic. Bring to a boil and add the lobsters. Cook for 8 – 10 minutes. Turn off the heat and let stand for 5 minutes. Remove the lobsters from the water and let cool enough to be able to handle it.
To make the sauce, put all the ingredients, except for the salt, in a blender and blend until you get a sauce.
*I suggest leaving the salt for last once you have tasted the sauce, because pixbaes may already be salty when you buy them. Heat the sauce before serving and if necessary you can add a little water to make the sauce more liquid.
Cut the lobsters lengthwise and serve with a little sauce on top.
If you want to see a video summary of the recipe you can find it on my tiktok: @bluejellybeans_pty