Lobster Creole

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.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 289 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.

Step 3

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.

Step 4

Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.