Lobster Creole
A Spanish-style Creole dish made with lobster, shrimp, and peas, simmered in a ‘sofrito’, which consists of onion, green pepper, garlic, tomatoes, and parsley, chopped to a salsa like consistency.
Serves: 6
Prep time: 25 minutes
Cook time: 20 minutes
Calories: 328.81
Total Fat: 6.61 g
Total Carbohydrate: 27.38 g
Protein: 32.05 g
Ingredients:
1/4 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
2/3cup sherry
1 (4 ounce) jar pimentos, julienned
1 (15 ounce) can petits pois
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails
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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.
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In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
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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.
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Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.
B-man 