Spiny Lobster With Creole Sauce Recipes

LOBSTER CREOLE "A LA GARCIA'S"

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, 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.

SPINY LOBSTER WITH CREOLE SAUCE

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.

SPINY LOBSTER IN "CRAZY WATER"

Steps:

• Preheat oven to 325°F. Cook lobsters in large covered pot of boiling salted water 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to large rimmed baking sheet. Let stand until lobsters are cool enough to handle, about 20 minutes. Using kitchen shears or sharp knife, cut lobsters in half lengthwise. Rinse away any dark parts from body cavity. Pat dry. Sprinkle with salt and pepper.
• Heat 1/4 cup oil in each of 2 large ovenproof skillets over medium heat. Add 2 lobster halves to each skillet, flesh side down, and cook until lightly golden, about 2 minutes. Divide garlic and crushed red pepper between skillets and sauté until garlic begins to brown, stirring occasionally, about 2 minutes. Divide tomatoes between skillets and cook until slightly wilted. Divide wine between skillets and cook 3 minutes. Divide water between skillets; turn lobsters flesh side up, cover, and braise in oven until lobsters are cooked through, about 5 minutes.
• Transfer lobsters to 2 plates. Combine tomato mixtures in 1 skillet. Boil sauce until reduced to 3 cups, about 5 minutes. Season with salt and pepper. Stir in parsley. Pour sauce over lobsters. Drizzle 2 tablespoons oil over each lobster and serve.

SPICY CREOLE SAUCE

Steps:

• Combine all ingredients in a large saucepot.
• Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
• As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
• If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
• Adjust two-piece caps.
• Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
• Yield: about 4 pints or 2 quarts Enjoy!
• To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
• Serve over rice, meatballs or shrimp.
• Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

SPINY LOBSTER WITH CREOLE SAUCE

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.