Lobster Creole A La Garcias Recipes
LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA
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
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
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
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
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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