Food Network: Lobster, Creole Style: Enchilado de Langosta

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Lobster, Creole Style: Enchilado de Langosta
Recipe courtesy Alex Garcia

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
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.