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Lobster Filling For Pasteles Recipe


1 Tbsp. annatto oil,
1 Tbsp. pure olive oil,
1/3 cup. sliced manzanilla olives,
1/4 cup recaito,
1/2 cup tomato sauce,
2 Tbsp. chopped onion,
1/2 tsp. minced garlic,
1 lb. cooked lobster meat, diced,
salt and pepper to taste.


Heat the oil in a large heavy skillet and saute the onion and garlic for 3 minutes. Add the recaito and olives and saute for 2 minutes more. Add the tomato sauce, lobster, and season with salt and pepper to taste. Cook over medium heat for 5 minutes. Cool the lobster filling to room temperature before using.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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