Lobster Azorean Style: Joe’s Spicy Portuguese Sauce}


One of my most memorable meals that I have ever had (we are talking in the top 10) was a fantastic Portuguese Lobster meal we had at Maria and Joe’s (Lenny’s sister and brother in-law) home about 4 years ago.  I gorged myself silly, in fact, I thought I may die on the flight home that evening.  Joe made this spicy sauce that was just simply one of the best things I have ever put into my mouth and it went so well with the sweet lobster.  Once you have lobster this way, you will never ask for melted butter again.


Lenny came home Sunday afternoon wanting to make dinner for me and he wanted to make lobster with this spicy Portuguese sauce.  Now, I am not one to turn down a lobster dinner, or one including this sauce and especially one made by man (so sexy), so we hopped in the car and trekked down to the wharf.  Now the wharf on a Sunday afternoon is the wrong place to go but I was so excited about this meal that all other places slipped my mind.  After searching a few of the markets we found fresh Maine lobster, grabbed a one and half pound-er and headed home.

Normally, I just boil the lobster in a boiling pot of water that is seasoned with fresh lemon, thyme, white wine, an onion and garlic.  Lenny feels bad just plunging him into a boiling pot, so he does it the way he learned, I like to call it the Portuguese way:  he cuts the tail off, cuts the body in half and cleans it out and then we boil it, it comes out very flavorful, clean and succulent.  To serve, just pass a big bowl of Joe’s Spicy Portuguese Sauce and indulge!


Recipe:  Joe’s Spicy Portuguese Sauce

*recipe from Joe Moniz

1  yellow onion, thinly sliced

3 tablespoons, fresh crushed red pepper, if you can find Portuguese use that, if not harissa works well

2 garlic cloves, minced

parsley, handful, minced

olive oil, a good Portuguese one

red wine vinegar

This is really made to taste.  Combine all ingredients in a bowl, except vinegar and olive oil.  Adjust crushed red pepper to taste.  Drizzle olive oil over, just enough to combine everything together.  Sprinkle a little red wine vinegar over the top and give a good stir.  Serve.  Eat.


  1. I just came back from Boston and while it was on my list to go to a Portuguese restaurant, it didn’t happen. This post only makes me regret it more. I love the alternative of the Portuguese sauce over the traditional warm butter sauce. Great photos too.

  2. Kristin says:

    I am totally intrigued by this sauce. The color is awesome. So, “fresh crushed red pepper”… is that red pepper flakes? Or a certain type of fresh pepper? And also it looks like the onions are sliced. Is that what you meant to say in the recipe instead of minced? I rarely get my hands on lobster… I’ve never cooked one myself (although I’ve watched my dad do it). What else do you think the sauce would be good with?

  3. What a beautiful blog! That lobster? It’s calling my name!

  4. The Portuguese do have a way with seafood and this is another example of that. A delicous ‘lobsta’ dish!

  5. this is amazinr lovely and beautiful, I just can get enough of lobsters! :)

  6. What gorgeous photos and spectacular recipe!
    I’m on my way out the door to track down dinner.


  1. […] think one should drown their lobster in butter;  rather it should be eaten plain or dipped into Joe’s spicy Azorean sauce.  Like all lobster lovers, there is not right nor wrong way to enjoy the crustaceans; […]

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