Best Spiny Lobster With Creole Sauce Recipes

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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.

LOBSTER CREOLE "A LA GARCIA'S"



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.

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA



Whole Grilled Pacific Spiny Lobster with Mango Papaya Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 9

3 whole live Pacific spiny lobsters
2 ripe papayas, peeled and diced
2 ripe mangos, peeled and diced
3 ripe tomatoes, peeled and diced
1/4 cup lime juice, about 2 limes
Cayenne pepper
Kosher salt
Extra-virgin olive oil, for grilling
15 fresh mint leaves

Steps:

  • Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
  • Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
  • Meanwhile, preheat an outdoor grill to medium-high heat.
  • When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

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

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