Lobster Creole Recipes

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LOBSTER CREOLE



Lobster Creole image

Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.

Provided by Samantha Hemingway

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
3 tablespoons olive oil
1 medium onion, roughly chopped
1 cup thinly sliced celery
1 cup large diced green bell pepper
32 ounces stewed tomatoes
8 ounces tomato sauce
1 tablespoon salt
1 tablespoon chili powder
1 teaspoon hot sauce
2 tablespoon all-purpose flour
¼ cup cold water

Steps:

  • In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
  • Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
  • Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
  • Serve over rice or with bread.

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.

SPINY LOBSTER WITH CREOLE SAUCE



Spiny Lobster With Creole Sauce image

Number Of Ingredients 12

4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 Maine lobsters (1 1/4 to 1 1/2 pounds each)
4 tablespoons lard (see note)
1/2 cup shallot, finely chopped
4 scallion, both white and green parts, trimmed and finely chopped
3 cloves garlic, minced
3 tablespoons parsley, chopped fresh, Italian (flat-leaf)
2 teaspoons thyme, chopped fresh or 1 teaspoon dried
1 cup ketchup
2/3 cup water
2 tablespoons lime juice, fresh, or more to taste
1 teaspoon hot pepper sauce, preferably a scotch bonnet-based sauce such as Inner Beauty or Matouk's, or more to taste
salt and freshly ground black pepper, to taste

Steps:

  • 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set aside, covered in the refrigerator, while you prepare the Creole sauce. 3. Melt 2 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, scallions, garlic, parsley, and thyme and sauté until the shallots and scallions are lightly browned, 3 to 5 minutes. Stir in the ketchup, water, 2 tablespoons lime juice, and 1 teaspoon hot pepper sauce and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the sauce is thickened and nicely flavored, about 5 minutes. Remove from the heat and taste for seasoning, adding salt and pepper, lime juice, or hot pepper sauce as necessary the sauce should be highly seasoned.4. Melt the remaining 2 tablespoons lard in a small saucepan over low heat and brush over the cut sides of the lobster tails or lobsters.5. When ready to cook, oil the grill grate. Arrange the lobsters with the claws (if any), cut sides down, on the hot grill grate and grill for 6 to 8 minutes. Turn, using tongs, and spoon on the Creole sauce, dividing evenly. Grill the lobsters on the shell sides until the flesh is firm and white, 6 to 8 minutes more.6. Transfer the lobster tails or lobsters to serving plates or a platter and serve immediately.Serves 4Note: Lard may seem like a strange, even off-putting ingredient, but it's often used for basting at French barbecues. Here it is used as a base for Caribbean lobster seasoning. You can certainly substitute melted butter or oil.

Nutrition Facts : Nutritional Facts Serves

RED LOBSTER ROCK SHRIMP CREOLE



Red Lobster Rock Shrimp Creole image

Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.

Provided by Starfire aka Wendy

Categories     Creole

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 garlic clove, minced
2 tablespoons flour, all purpose
14 1/2 ounces whole canned tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 -4 cups cooked rice

Steps:

  • Rinse shrimp briefly and remove any large veins that are visible.
  • In a small sauce pan, melt 2 tablespoons of butter over medium heat.
  • Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
  • Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
  • In a large skillet, melt two tablespoons of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
  • Add shrimp and cook until no longer transparent (three minutes).
  • Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
  • Serve over hot rice (white or wild mixture).
  • Chef's Tip:.
  • If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
  • Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
  • Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
  • Serve with French or sourdough bread.

Nutrition Facts : Calories 382.7, Fat 10.7, SaturatedFat 5.4, Cholesterol 250, Sodium 758.4, Carbohydrate 35.7, Fiber 1.5, Sugar 3.4, Protein 34.1

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 jennie774

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 jennie774

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

SPINY LOBSTER WITH CREOLE SAUCE



Spiny Lobster With Creole Sauce image

Number Of Ingredients 12

4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 Maine lobsters (1 1/4 to 1 1/2 pounds each)
4 tablespoons lard (see note)
1/2 cup shallot, finely chopped
4 scallion, both white and green parts, trimmed and finely chopped
3 cloves garlic, minced
3 tablespoons parsley, chopped fresh, Italian (flat-leaf)
2 teaspoons thyme, chopped fresh or 1 teaspoon dried
1 cup ketchup
2/3 cup water
2 tablespoons lime juice, fresh, or more to taste
1 teaspoon hot pepper sauce, preferably a scotch bonnet-based sauce such as Inner Beauty or Matouk's, or more to taste
salt and freshly ground black pepper, to taste

Steps:

  • 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set aside, covered in the refrigerator, while you prepare the Creole sauce. 3. Melt 2 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, scallions, garlic, parsley, and thyme and sauté until the shallots and scallions are lightly browned, 3 to 5 minutes. Stir in the ketchup, water, 2 tablespoons lime juice, and 1 teaspoon hot pepper sauce and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the sauce is thickened and nicely flavored, about 5 minutes. Remove from the heat and taste for seasoning, adding salt and pepper, lime juice, or hot pepper sauce as necessary the sauce should be highly seasoned.4. Melt the remaining 2 tablespoons lard in a small saucepan over low heat and brush over the cut sides of the lobster tails or lobsters.5. When ready to cook, oil the grill grate. Arrange the lobsters with the claws (if any), cut sides down, on the hot grill grate and grill for 6 to 8 minutes. Turn, using tongs, and spoon on the Creole sauce, dividing evenly. Grill the lobsters on the shell sides until the flesh is firm and white, 6 to 8 minutes more.6. Transfer the lobster tails or lobsters to serving plates or a platter and serve immediately.Serves 4Note: Lard may seem like a strange, even off-putting ingredient, but it's often used for basting at French barbecues. Here it is used as a base for Caribbean lobster seasoning. You can certainly substitute melted butter or oil.

Nutrition Facts : Nutritional Facts Serves

CREOLE SHRIMP AND LOBSTER BISQUE



Creole Shrimp and Lobster Bisque image

I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.

Provided by cookiedog

Categories     Lobster

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 lb steamed medium shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon creole seasoning
1 round loaf sourdough bread
olive oil
fresh parsley
shredded parmesan cheese

Steps:

  • Remove lobster meat from shell; coarsely chop and set aside.
  • In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
  • Stir in flour, and cook for 2 minutes.
  • Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
  • Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
  • Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
  • Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
  • Serve immediately.

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