Lobster Mozambique

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe



Lobster Mozambique:

two 1-1/2 pound lobsters
2 Tbsp. butter
3 Tbsp. green onions, chopped
1 red Fresno chile, stemmed and chopped
1 Tbsp. minced garlic
1 tsp. chile powder
1 tsp. paprika
1/4 cup clam juice
1/4 cup beer
1/4 cup dry white wine

Rice pilaf:

4 Tbsp. butter
3 Tbsp. onion, chopped
1 Tbsp. minced garlic
6 chicken bouillon cubes
1 tsp. lemon juice
1 tsp. black pepper
2 cups rice
4-1/2 cups water


To prepare the lobster:

Cook and pick your lobsters. In a heavy saute pan, melt the butter and saute the green onion, chile and garlic until the onions become transparent, then add the lobster meat, clam juice, beer, and white wine. Simmer for about 5 minutes, then add the chile powder and paprika. Season to taste with salt and pepper, then serve at once over the rice pilaf.

To prepare the rice pilaf:

Melt butter in a 5 quart or larger saucepan. Saute the onion and garlic until the onions become transparent, then add the cold water, chicken bouillon cubes, lemon juice, and black pepper and bring the mixture to a boil. Stir in the rice and reduce the heat. Cover and simmer the rice for 20 minutes. Remove the rice from the heat and let it stand for 10 minutes before serving.

Recipe from the Eddy Lobster Company.