Serves 2
Ingredients
A Cuban dish, enchilado is seafood cooked in a mildly spicy tomato sauce. Best served with rice and fried plantains.
- 2 uncooked frozen lobster tails (1 1/2 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 purée
- 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
Directions
- 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.
Click below for a pdf:
Lobster and Stone Crab Enchilado