Lobster Creole

8

"This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad."

Ingredients

45 m servings 289 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. 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
  2. In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  3. 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.
  4. Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.
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Reviews

8
  1. 8 Ratings

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Very tasty, had to make a few seasoning changes: added 2 packets of Goya sazon seasoning, some garlic salt, and a good amount of the red pepper sauce.I also reduced the amount of water to 3 1/2 ...

I was very disappointed (and, my husband was politely silent). In hindsight, I should have realized it would not be to my taste. The first time with a recipe, I try to follow the recipe closel...

Very tasty, and simple to make.

I'm on the South Beach Diet and had to make just a few modifications because I lacked a couple of ingredients. Even with substitutions, it was terrific! My husband and his friend loved it too. T...

I made this recipe on a rainy Saturday and we loved it. It was very good. My husband really enjoyed it, he ate it until he couldn't eat anymore. I will definitely make it again. Thanks!

simply delicious and rich... here's to some latin flair!

might be ok for shrimp but not a very smart combo of flavors to showcase the delicate flavor of lobster i love cajun cooking and would not waste the money on tails to hide it in this mess of fla...

Soory, I will only be eating my lobster in a restruaunt from now on...we did not care for this.