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  • Lobster, Creole Style (Enchilado De Langosta)

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    Lobster, Creole Style (Enchilado De Langosta)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm onion cut 1/2" dice
    • 1 lrg red pepper cut 1/2" dice
    • 3 x garlic cloves chopped
    • 6 Tbsp. Spanish extra virgin olive oil
    • 1 c. Sherry
    • 1 can whole tomatoes - (10 ounce) minced
    • 1 Tbsp. tomato paste
    • 1 x bay leaf
    • 1/2 c. diced (1/2") roasted red peppers (from about 2 peppers)
    • 1 x dry ancho chile
    • 1 Tbsp. Worcestershire sauce
    • 1/2 c. minced cilantro
    • 4 x spiny lobster tails cut 1 1/2" rounds, and steamed

    Directions

    1. Saute/fry onions, peppers, and garlic in extra virgin olive oil for approximately 4 min. Deglaze with the Sherry.
    2. Add in tomatoes, tomato paste, and bay leaf, and cook for 5 min. Add in roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 min. Serve in a shallow bowl.
    3. This recipe yields 4 servings.

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