Being a Spanish teacher, I have loved traveling to foreign countries not only to practice my Spanish and immerse myself in the culture, but especially to try the amazing foods. Sancocho is such a great dish that truly represents the Dominican culture. Variations of the recipe highlight the wonderful flavors this country has to offer.
Lobster sancocho is a delicacy at K23, in the Nickelodeon Hotels and Resorts in Punta Cana, Dominican Republic. Dayleny Dominguez is the executive chef at this fine dining establishment. She welcomed me into her kitchen to show the restaurant’s take on this signature dish of the Dominican Republic.
Sancocho is a stew, usually made with beef, and filled with a variety of vegetables steeped in a delicious broth. This lobster sancocho dish was both a feast for the taste buds and the eyes.
Ingredients:
- lobster shell of one lobster
- 4 oz. of each: chicken, pork and beef, cubed
- 1 green plantain, sliced
- ½ yucca root, diced
- 1 c. local squash, diced
- 1 tbsp. oregano
- salt to taste
- juice of 2 limes
- ¼ bunch cilantro
- 1 red onion, cut in 4
- ½ bell pepper, diced
- 4 cloves garlic, minced
Directions:
- Season meat with oregano, salt, bell pepper, cilantro, onion and lime juice.
- Cook seasoned meat in pot with some oil.
- Once meat is cooked, add clean lobster shell and cook until golden.
- Add yucca, plantain and squash, then add water to cover and cook until thickened.
- Add salt to taste.
Notes from the chef:
Lobster sancocho is usually served as is, or the ingredients can be blended together. You can also strain the ingredients and use the liquid as the broth for the lobster sancocho.
The plate is then decorated with carrot, potato, corn, plantain, and sweet pea puré, then finished with lobster meat and micro greens. (See lobster sancocho video below for the plate decorating.)