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Lüderitz Kreef (Coastal Rock Lobster Pot)
Succulent Atlantic rock lobsters braised in a rich garlic, white wine, and paprika herb butter in coastal Lüderitz.
The story
Along the windswept, cold-water Atlantic shoreline of Lüderitz and the ǁKaras coastline, rock lobster (locally known as kreef, Jasus lalandii) is celebrated during the strictly regulated summer catching season. Fishermen and coastal families cook the fresh harvest immediately in heavy cast-iron potjiekos pots on the beach or in breezy harbor kitchens. Cold Benguela current lobsters develop an exceptionally sweet, firm flesh that requires brief, assertive poaching in aromatic fat rather than prolonged boiling to preserve its delicate texture.
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