A result, above all, of its Antilles-like environment, this dish is also an expression of the freshness, intensity and colors of the Caribbean, a privileged region for sybarites and haute cuisine lovers in which chefs and cultivators of the cooking art always appear willing to put on a surprising show with their imaginative seafood recipes.

It’s true there are countless locations in the Antilles and in their coastal cities to taste a good lobster, and that the road that leads to it might sometimes seem to be recurrent, usually winding up in preparations people have many times reveled in. But with his Lobster in Tropical Temptation, Chef Alain Rivera Santana, from the La Moraleja Restaurant in Havana, has managed to unfold that effect by rising up to a culinary excellence that’s not supposed to be at odds with classic formulations. That’s why he made up his mind to go far beyond history and look to the future, instead. One of the unusual ingredients is malanga –a root vegetable he uses to make a delicious base that also includes milk crème, nutmeg and butter, and that eventually harbors the lobster tail sliced in two halves, sautéed and sprinkled with olive oil. The other new ingredient is strawberry, a fruit that chips in acidity and color as Mr. Rivera Santana cooks a sauce spiced with parsley, garlic, red pepper, lemon juice and peppermint. The dish is spruced up with broccoli while the reddish sauce is poured all over the lobster tail, only to be finally flamed with Santiago de Cuba aged rum and coconut licorice, a combination that beefs up the lobster’s taste. When the fire goes out, you’ll have a genuine delicacy before your eyes. Go check it out all by yourself at La Moraleja.

La Moraleja Horario / opening Hours 12:00 m. a 12:00 a.m.

Calle 25 Nº 454 e/ J e I, Vedado, Plaza, La Habana, Cuba. Teléfonos +(537) 832 0963, +(535) 270 7298 email lamoraleja99@yahoo.es