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Sunday, September 2, 2012

Lobster and Stone Crab Enchilado

By Juvy S. Iliwiliw

A Cuban dish, enchilado (different from a Mexican enchilada) is seafood cooked in a mildly spicy tomato sauce. Serve this with rice and fried plantains.



LOBSTER AND STONE CRAB ENCHILADO

You will need:

2 uncooked frozen lobster tails (1½ pounds total),
thawed, cut in half lengthwise, each half cut into thirds with shell intact

1 tablespoon fresh lime juice

1/4 cup olive oil

1/3 cup chopped onion

2 tablespoons chopped green bell pepper

2 garlic cloves, chopped

1 tablespoon chopped fresh parsley

1/4 teaspoon paprika

2 large plum tomatoes, seeded, diced

1/2 cup canned tomato puree

3/4 cup bottled clam juice

1/2 cup dry Sherry wine

1 bay leaf

1/4 teaspoon cayenne pepper

1 pound stone crab claws, cracked

Here's how:

Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.

Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Saute until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover and simmer until lobster meat is cooked through and tender, about 10 minutes.

 



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