* ½ cup of ketchup and tablespoon of Worcestershire sauce
PREPARATION
As an island, you would imagine that seafood would be a major staple of the Cuban diet. In fact, this has not always been the case and you usually find other foods, such as beef and chicken, take on this role. Consequently, it is always nice when you come across a good Cuban recipe involving seafood, which tends to be seen a little more up-market than the average Cuban would eat. Consequently we’ve added a few Cuban seafood dishes throughout our recipe section so that you may be able to indulge in a Cuban seafood night.
To prepare a Cuban seafood salad, place 1 quart of water, a bay leaf, and 2 tablespoons of salt into a pan and rapidly bring this to boil. Add some shrimp and once the mixture starts to boil, take the shrimp out of the pan. Quickly run the shrimp under some tap water to stop them from cooking. Carryout the same procedure with the lobster tails, but keep the lobster tails cooking for another couple of minutes until they are done. Take the shells off the shrimp and lobster tails and devain. Then put this in the fridge. Cook some potatoes in boiling salted water until the potatoes are cooked, Take the lobster tails and shrimp out of the fridge and cut (crosswise) the lobster tails into slices and cut the shrimp in half (lengthwise). Then cube the potatoes and mix everything together (being extra careful not to breakup the potatoes any further). Add some salt and pepper and garnish with sliced eggs and asparagus. Refrigerate before serving as a cold dish.
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