Recipe courtesy of Alex Garcia

Lobster, Creole Style: Enchilado de Langosta

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  • Yield: 4 servings



  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.