Lobster Creole A La Garcias Recipes

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LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA



Lobster, Creole Style: Enchilado de Langosta image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 13

1 small onion, 1/2-inch dice
1 large red pepper, 1/2-inch dice
3 cloves garlic, minced
6 tablespoons Spanish olive oil
1 cup Sherry
1 (10-ounce) can whole tomatoes, chopped
1 tablespoon tomato paste
1 bay leaf
1/2 cup (1/2-inch dice) roasted red peppers (from about 2 peppers)
1 dried ancho chile
1 tablespoon Worcestershire sauce
1/2 cup chopped cilantro
4 spiny lobster tails, cut into 1 1/2-inch rounds and steamed

Steps:

  • Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
  • Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

LOBSTER CREOLE



Lobster Creole image

This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.

Provided by Allrecipes

Categories     Lobster Recipes

Time 45m

Yield 6

Number Of Ingredients 14

¼ bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
⅔ cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
⅔ pound fresh shrimp, shelled and deveined without tails

Steps:

  • Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
  • In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  • Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
  • Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.9 g, Cholesterol 172 mg, Fat 6.3 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 1 g, Sodium 923.1 mg, Sugar 8.6 g

LOBSTER CREOLE



Lobster Creole image

This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.

Provided by Allrecipes

Categories     Lobster Recipes

Time 45m

Yield 6

Number Of Ingredients 14

¼ bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
⅔ cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
⅔ pound fresh shrimp, shelled and deveined without tails

Steps:

  • Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
  • In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  • Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
  • Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.9 g, Cholesterol 172 mg, Fat 6.3 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 1 g, Sodium 923.1 mg, Sugar 8.6 g

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