Recipe courtesy of Alex Garcia

Lobster, Creole Style: Enchilado de Langosta

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  • Yield: 4 servings
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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


  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.