Lobster Creole Best Family Recipes

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Lobster Creole

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

Ingredients :

1/four bunch fresh parsley
1 huge yellow onion, diced
1 massive inexperienced bell pepper, diced
4 cloves beaten garlic
1 (14.Five ounce) can stewed tomatoes
2 tablespoons more virgin olive oil
1 (6 ounce) can tomato paste
five cups water
crimson pepper sauce to flavor
2/three cup sherry
1 (four ounce) jar pimentos, julienned
1 cup frozen petite peas
four uncooked lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

Remove the stems from the parsley and discard. In a meals processor integrate the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process simply sufficient to cut the components up. Should preserve a chunky consistency
In a huge pot over medium/low warmness, integrate olive oil and parsley combination. Cook for approximately 6 to 7 mins.
Stir in tomato paste until absolutely dissolved. Pour in 5 cups of water, crimson pepper sauce, sherry and pink pimentos. Raise the heat to medium and simmer for approximately 15 mins.
Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are purple all the manner through.

Notes :

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