Lobster Creole Style Enchilado De Langosta Recipes

LOBSTER CREOLE "A LA GARCIA'S"

Lobster Creole

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds fresh Florida lobster tails
1/2 cup extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can tomato sauce
1 cup fish stock
1/2 cup parsley leaves, finely chopped
1/2 cup white cooking wine
1 tablespoon finely chopped Scotch bonnet peppers, optional
1 tablespoon white wine vinegar
1 1/2 teaspoons hot sauce
1 1/2 teaspoons salt
1 teaspoon pepper
1 laurel leaf

Steps:

Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.

LOBSTER AND STONE CRAB ENCHILADO

Lobster and Stone Crab Enchilado image

Provided by Beatriz Llamas

Categories Herb Onion Tomato Sauté Crab Lobster Sherry Summer Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 15

Ingredients

2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
1 tablespoon fresh lime juice
1/4 cup olive oil
1/3 cup chopped onion
2 tablespoons chopped green bell pepper
2 garlic cloves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
2 large plum tomatoes, seeded, diced
1/2 cup canned tomato purée
3/4 cup bottled clam juice
1/2 cup dry Sherry wine
1 bay leaf
1/4 teaspoon cayenne pepper
1 pound stone crab claws, cracked

Steps:

Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

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