Varadero, the sea and a special lobster recipe

Varadero, the sea and a special lobster recipe

Sweetly caressed by the Caribbean, the Hicacos Peninsula treasures centuries of history linked to the sea. This narrow strip of land, which 22 kilometers go from the big island to the tropical waters, was centuries ago home to pre-Columbian cultures that saw in the ocean a guiding god and its source of sustenance. Years later, pirates and buccaneers established several camps and hideouts here; then – around 1870 – small towns of expert fishermen appeared.

Today, the region is recognized as Cuba’s major tourist destination, with the Varadero resort welcoming thousands of travelers each year. However, the fondness of its inhabitants for fishing and marine adventures remains as part of the local culture. And it is a rule: where there is good fishing, there are good options to bring to the table. Over the years, seafood cuisine has become a hallmark of Varadero, and the recipes of the fishermen are now displayed on the most select tables of restaurants and hotels.

The NATIVA experience proposed by Gaviota hoteles in Varadero is nourished by this culinary tradition. As we announced a few days ago the objective is to present the wide universe of Cuban cuisine, reinvented with the use of the most modern techniques and trends. Today we bring you as a special gift a true NATIVA recipe, which you can recreate at home as the time approaches to savor it prepared by Meliá Cuba’s chefs in Varadero.

Do you like lobster? Well you’re in luck.

Cuban style lobster enchilada

Ingredients (for 4 servings)

2 lobster tails

4 ripe tomatoes

1 onion

1 bell pepper

50 ml of cooking wine

4 tablespoons of neutral oil

2 tablespoons hot sauce or 1 teaspoon pepper

4 cloves of garlic

1 teaspoon of cumin

1 teaspoon oregano

1 bay leaf

Salt to taste


Blanch the lobster: to do this, heat a pot of water and when it reaches a boil, submerge the tails, turn off the heat and let it rest for 10 minutes. Take them out, rinse with cold water to cut cooking and carefully remove the digestive tube or “glass” that you will find in the center of each tail. Cut them into cubes or medallions (as you prefer) and reserve.

To make the sauce, heat the oil and caramelize the onion, cut into thin strips, over low heat. Add the pepper, also cut, the garlic and the crushed tomatoes, the kitchen wine and mix constantly until you get a homogeneous sauce. Then add the rest of the spices and the lobster that you have already prepared, cover the container and cook for ten minutes until the stew thickens and the flavor penetrates the meat.

Turn off the heat and let it rest, covered, for five more minutes. You can serve it now! Cuban chefs suggest serving with fried ripe plantain rice and a cold beer.

Don’t you fancy it? We assure you that it is a heavenly dish! Its secret lies in the freshness of the spices as well as in the high quality of the Cuban lobster, one of the most valued products of this archipelago. “The Queen of the Caribbean” they say, and we guarantee that you will be a fan when you try it – even more so if you choose this recipe. Flavor, exoticism, Cubanness … that’s what it’s all about! Prep a fork and knife: the journey with NATIVA and Meliá Cuba is just beginning.