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Recipes and Secrets of Top Caribbean: Chefs: Cafe del Sol

Lobster Burrito from Café del Sol


The Texan in me combined with my Caribbean soul believes that this may be the answer to the world’s most complerx issues: Lobster Burrito! I mean come on, what’s not to love about a thick delicious tortilla wrapped around juicy morsels of lobster, pepper and onion all bathed in a creamy chipotle sauce? This fabulous recipe comes to us from a new restaurant on Don Jolio Beach 35 km from Santo Domingo, the capital city of the Dominican Republic, and 15 km from the Las Americas International Airport.

Café del Sol’s Chef Madelin uses the freshest ingredients, including fresh lobster and shrimp caught daily, and presents a cuisine that melds Caribbean fusion with Mexican influences. Below is a sampling of Chef Madelin Campusano’s signature dishes:

• Lobster Burrito
• Lobster strips sautéed in a flour tortilla in Chipotle sauce
• Ceviche Café del Sol: A delicious blend of sea bass in orange, chinola and mango
• Paella
• Goat Stew



Lobster Burrito

Ingredients:
1 Tortilla Flour 10”
50 grams/approx. 3½ tablespoons of red sweet peppers
50 grams/approx. 3½ tablespoons of green sweet peppers
50 grams/approx. 3½ tablespoons grams of onion
240 grams/approx. 1 cup of lobster tail (unshelled)
Herb Butter (Prepared already with rosemary and fennel)
Dash of salt and pepper
4 ounces chipotle sauce reduction (see below instruction for sauce)

Preparation:
1. Add a teaspoon of herb butter into a pan; wait until completed melted
2. Add red and green sweet peppers, onion and lobster tail
3. Sauté over medium heat until the peppers are crunchy and the lobster is throughly cooked
4. Season with salt and pepper
5. Heat the chipotle sauce in a separate pan
6. Heat the flour tortilla and fill with lobster, peppers and onion
7. Wrap the tortilla and bath with the chipotle sauce
8. Decorate with a ribbon of red pepper oil and a sprig of cilantro.


Chipotle Sauce

Ingredients:
1 clove garlic
½ onion
3 chipotle peppers
1 ounce butter
1 liter cream

Preparation:
1. Melt butter in the skillet over medium heat
2. Add the garlic (Chopped), onion (julienned) and wait until caramelized
3. Add cream and reduce 50%.
4. Place the preparation in a blender with the chipotle peppers and blend carefully at slow speed
5. Strain the reduction of chipotle and keep warm

This breezy, open-air café is right on Don Jolio beach, and in addition to serving as a restaurant for the public, Café del Sol is also a beach club for all of the residents of Group Metro’s developments including Las Olas, Costa Blanca, Metro Country Club and Marbella.

Phone: 809-526-1559

Days & Hours Tuesday – Thursday 10:00 am – 6:00 pm
of Operation: Friday – Sunday 9:00 am – 12:00 am (midnight)
Monday closed
Website: www.metrocountry.com

Comments

  • Neala 4 years ago

    chipotle sauce reduction - ah, that's the key. Chipotle is a wonderful smoked pepper. I believe it's a smoked jalapeno. But I'm not sure.

  • Billie 4 years ago

    That sounds fab! Love lobster and love burritos and chipotle- this is a grand-slam. Thanks for sharing it.

  • Debbra Brouillette 4 years ago

    Just say the word lobster and I'm there! I think I could make this with crab and it would be good, too...

  • Carol H 4 years ago

    Definitely one to try...this looks so amazing.

  • Ted Nelson 4 years ago

    I am about to make strawberry pancakes, but I would rather have a lobster burrito in the Caribbean somewhere.

  • Betty 4 years ago

    Wow!!What a marriage. Lobster is always something I want and I love the idea of the tortilla shell with it.

  • Ronna DeLoe - National Cooking Examiner 4 years ago

    Looks good....I'm near the self-proclaimed world's lobster capital in Maine, so lobster recipes are always good to have.

  • Debi 4 years ago

    Kind of a fish taco upgrade, eh? It sounds FABU!

  • Leslie K 4 years ago

    Nice to see a female chef :) Lobster burrito is an interesting combo-- it is luxurious but familiar. I'm sure it is popular with resort guests!

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