For those who love strong and spicy tastes, a very particular but very tasty cuisine is undoubtedly Cajun cuisine.
Today we want to introduce you to a traditional dish that is easy to prepare but sure to impress your guests: Lobsters al Cajun. A holiday dish in Louisiana households.
Ingredients for 4 people:
8 – 12 Lobsters
1 teaspoon Cajun spice (recommended, but add to taste according to taste)
2 lemons
Salt to taste
Preparation process
Place a saucepan half full of water, large enough to contain all the lobsters, on the heat, in the meantime wash them under running water.
When the water comes to a boil, add the salt, the Cajun and the lemons cut in half without squeezing them, wait for the water to boil again.
When the water is boiling again, place a colander with the lobsters inside the pot. Pay attention to the water level: it must exceed the lobsters. At this point, cover the pan.
After 15/20 minutes, remove the strainer from the pot and let the lobsters drip for about 5 minutes before serving, garnishing the dish with lemon slices.
This recipe is really very simple and it is possible to replace lobster with lobster. Thus creating a balance between the sweetness of the crustacean with the piquancy of the Cajun spice.
Curiosity: Cajun cuisine, typical of Louisiana and New Orleans in particular, is also called Creole because the first settlers who settled there permanently were the French. In particular, the nobles who brought with them the gastronomic style of their country and being rich aristocrats were accompanied by their cooks. These Frenchmen took the name of Creoles, and created the noblesse of New Orleans. Their descendants still inhabit the French Quarter today.
