Lobster Creole

8 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Jennifer

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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)

Rate This Recipe


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 cups so it would not be watery (i feel that 5 cups is too much). I served this dish with white rice, avocado salad and baked plantains. Excellent dish! Will make again and again! Just make sure that you season it well, and, like i said, dont overdo it with the water.



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 closely - and, it turns out, there really is no seasoning and hence little taste to this recipte.



Very tasty, and simple to make.

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Amount Per Serving (6 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 24.9 g
  • 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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Good New Orleans Creole Gumbo


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Bob Lob Lobster