Crema Floridita

Crema Floridita is a simplified version of the famous Cuban recipe. It is made with seafood, vegetables, spices, and wine, cooked slowly to intensify the flavors. A delight that will please lovers of seafood cuisine.

Crema Floridita combines delicate seafood with a blend of spices that enhance its flavor and aroma. It is a dish that requires patience and care in its preparation, resulting in a smooth and comforting cream.

The final touch of chopped lobster in brunoise adds a contrast of textures that will delight those who try it.

Crema Floridita

Soups
1 hour
Boiled
4 Servings

Ingredients

350 grams of Cabeza de langostas

250 grams of Cabezas de camarones

50 grams of Manteca de cangrejos

300 grams of Masa de cola de langosta

300 grams of Tomate natural

20 grams of Ajos puerros

100 grams of Cebollas

100 grams of Zanahoria

50 grams of Cebollino

1 Hoja de laurel

1 pinch of Pimienta en grano

50 grams of Apio

120 grams of Harina de trigo

30 grams of Mantequilla

1 pinch of Sal

1 ½ liter of Caldo de pescado

30 milliliters of Aceite

30 milliliters of Vino blanco

Preparation

Step 1 : The recipe starts by cutting the garlic and the cooked lobster meat in brunoise.

Step 2 : Then proceed to cut the rest of the vegetables in concasse, and crush the heads of lobster and shrimp, extracting the crab fat.

Step 3 : Next, sauté the seafood heads in hot oil, add the vegetables, spices, and fish broth, and let it boil for an hour.

Step 4 : Once done, strain using a chinois strainer.

Step 5 : In a thick-bottomed pot, make a roux with butter and flour, and slowly add the seafood and fish broth while whisking.

Step 6 : Subsequently, add the crab fat, boil for another 5 minutes, and strain using a fine mesh strainer.

Step 7 : On the other hand, in a separate pan, reduce the wine by half and add it to the cream.

Step 8 : Adjust the flavor with salt, and when serving, garnish with the cooked lobster meat chopped in brunoise.