Lobster, Creole Style: Enchilado de Langosta

Yield:
4 servings
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.


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