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Recipe courtesy of Alex Garcia

Show: Melting Pot

Episode: Nuevo Latino: Chilies

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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.

My Private Notes

Name: 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

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This French tart is a beautiful way to eat apples.

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