Lobster and prawn moqueca

Lobster and prawn moqueca

Cabana The Cookbook
Martin Poole

Moqueca (‘mo-keh-ka’) is a coconut seafood dish from Bahia in tropical eastern Brasil. The name comes from an African word for fish stew, and white fish is often used, but for our version we’ve chosen juicy prawns and lobster, inspired by a trip to Siri Mole restaurant in Rio.


Quantity Ingredient
1 tablespoon olive oil
2 tablespoons palm oil
1 onion, finely chopped
1 small red pepper, deseeded and finely diced
1 small green pepper, deseeded and finely diced
3 garlic cloves, finely chopped
2 plum tomatoes, deseeded and finely diced
2 heaped tablespoons tomato puree
400ml coconut milk
350g raw prawns, shelled and deveined
250g lobster tail, cooked and cut into bite-sized pieces
1/2 lime, juiced, plus extra wedges to serve
small handful coriander, chopped
sea salt
freshly ground black pepper


  1. Heat the oils in a large heavy-based pan, add the onion, peppers and garlic and season with salt and pepper. Stir well and cook gently for 6–8 minutes, stirring, until softened. Stir in the diced tomatoes and tomato purée and cook for 2 more minutes. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer for about 5 minutes.
  2. Add the prawns and cook gently for 3–4 minutes, until they have just turned opaque. Add the lobster and cook for another 2 minutes. Turn off the heat, add the lime juice and coriander, then taste and adjust the seasoning. Ladle into individual warmed bowls and serve with lime wedges. Coconut or biro-biro rice and toasted farofa are great with it.
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