LOBSTER CREOLE

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This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.

Provided by Jennifer

Categories     Seafood     Shellfish     Lobster

Time 45m

Yield 6

Number Of Ingredients 14

¼ bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
⅔ cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
⅔ pound fresh shrimp, shelled and deveined without tails

Steps:

  • Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
  • In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  • Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
  • Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.9 g, Cholesterol 172 mg, Fat 6.3 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 1 g, Sodium 923.1 mg, Sugar 8.6 g

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