Best Lobster Creole A La Garcias Recipes

Red Lobster Rock Shrimp Creole image

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 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.

Creole Shrimp and Lobster Bisque image

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.