Best Lobster Creole A La Garcias Recipes

Lobster, Creole Style: Enchilado de Langosta image

Provided by Food Network

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.

Lobster Creole

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

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.