Lobster Creole 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.

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.

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.

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 Jennifer

Categories     Seafood     Shellfish     Lobster

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

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

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