Lobster Creole A La Garcias Recipes

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.

LOBSTER CREOLE

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.

LOBSTER CREOLE

Steps:

• In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
• Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
• Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
• Serve over rice or with bread.

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.