Lobster, Creole Style: Enchilado de Langosta (Alex Garcia) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
2. 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.
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