Lobster And Stone Crab Enchilado
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
36
Spice
47
Sweetness
55
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Lime Juice (fresh)1 cup
Olive Oil1 cup
Onion (chopped)2 tbsps
Green Bell Pepper (chopped)1 tbsp
Parsley (chopped fresh)1 tsp
Paprika2 large
Plum Tomatoes (seeded, diced)1 cup
Tomato Puree (canned)3 cup
Clam Juice (bottled)1
Bay Leaf1 tsp
Cayenne PepperDirections:
1
Place thawed lobster and fresh lime juice in medium bowl; toss to coat
2
Let stand 15 minutes, tossing lobster occasionally
3
Heat olive oil in heavy large pot over high heat
4
Add lobster pieces and any accumulated juices
5
Sauté until lobster shells turn bright orange, about 4 minutes
6
Using slotted spoon, return lobster to same bowl
7
Reduce heat to medium
8
Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes
9
Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute
10
Add diced tomatoes and tomato purée
11
Cook until juices thicken, stirring frequently, about 8 minutes
12
Add clam juice, dry Sherry, and bay leaf
13
Season to taste with salt
14
Add cayenne pepper
15
Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices
16
Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes
17
Place thawed lobster and fresh lime juice in medium bowl; toss to coat
18
Let stand 15 minutes, tossing lobster occasionally
19
Heat olive oil in heavy large pot over high heat
20
Add lobster pieces and any accumulated juices
21
Sauté until lobster shells turn bright orange, about 4 minutes
22
Using slotted spoon, return lobster to same bowl
23
Reduce heat to medium
24
Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes
25
Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute
26
Add diced tomatoes and tomato purée
27
Cook until juices thicken, stirring frequently, about 8 minutes
28
Add clam juice, dry Sherry, and bay leaf
29
Season to taste with salt
30
Add cayenne pepper
31
Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices
32
Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes