Best 2 Lobster Creole Style Enchilado De Langosta Recipes
Lobster Creole Style Enchilado de Langosta, a traditional Mexican dish from the Caribbean coast, is a delectable seafood creation that tantalizes the taste buds with its vibrant flavors and rich textures. This dish combines the essence of the sea with the warmth of Mexican spices, resulting in a tantalizing culinary experience. Whether you're a seasoned chef or a home cook seeking adventure in the kitchen, this article will guide you through the process of crafting this delectable dish, ensuring a remarkable meal that will impress your family and friends.
Here are our top 2 tried and tested recipes!
LOBSTER CREOLE "A LA GARCIA'S"
Steps:
- Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
- Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.
LOBSTER AND STONE CRAB ENCHILADO
Steps:
- 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. Sauté 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; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. 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.
Tips:
- Use fresh lobster meat if possible. Frozen lobster meat can work, but fresh lobster will give your enchiladas a more succulent flavor. - If you have trouble finding lobster meat, you can substitute shrimp or crab meat. - Be sure to cook the lobster meat properly. Overcooked lobster meat will be tough and rubbery. - Don't be afraid to experiment with different types of cheese. A blend of mozzarella and cheddar cheese works well, but you can also try other cheeses such as Monterey Jack, pepper Jack, or queso fresco. - Serve the enchiladas with your favorite toppings. Sour cream, guacamole, salsa, and pico de gallo are all great options.Conclusion:
Lobster Creole-style enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a seafood dish to try, give these enchiladas a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
