Lobster Creole Food

ULTIMATE SEAFOOD BOIL

Steps:

• Make sure that all the seafood, herbs, and etc are nice and clean.
• Slice up 2 large lemons, and one large onion, then toss them into a large pan.
• Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
• Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
• Pour in 16 cups of cool water, and place the pot over high heat.
• Bring the water to a boil, then turn the heat down to medium high.
• Let cook for 45 minutes.
• Reduce the heat to medium.
• Now fish out all the herbs and etc ( or as much as you can).
• Add in the andouille sausage, and corn. Let cook for 15 minutes.
• Next add in the potatoes, and cook for 10 minutes.
• Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
• Now toss in the shrimp, and turn the heat off!
• Let sit for 10 minutes.
• While the seafood boil is sitting, we can make our creole spiced garlic sauce.
• Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
• Once the butter is melted, stir the ingredients, and reduce the heat to low.
• Let cook for 10 minutes.
• You can pour the sauce over the seafood boil, or use to dip!
• Enjoy!

LOBSTER CREOLE

Steps:

• In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
• Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
• Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
• Serve over rice or with bread.

CAJUN BUTTER DIPPING SAUCE RECIPE

Steps:

• Melt butter in microwave or on stove
• Add in other ingredients and serve with seafood. Good for 4-6 people.

CREOLE SHRIMP AND LOBSTER BISQUE

Steps:

• Remove lobster meat from shell; coarsely chop and set aside.
• In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
• Stir in flour, and cook for 2 minutes.
• Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
• Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
• Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
• Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
• Serve immediately.

LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA

Steps:

• Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
• Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

LOBSTER CREOLE

Steps:

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

RED LOBSTER ROCK SHRIMP CREOLE

Steps:

• Rinse shrimp briefly and remove any large veins that are visible.
• In a small sauce pan, melt 2 tablespoons of butter over medium heat.
• Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
• Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
• In a large skillet, melt two tablespoons of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
• Add shrimp and cook until no longer transparent (three minutes).
• Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
• Serve over hot rice (white or wild mixture).
• Chef's Tip:.
• If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
• Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
• Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
• Serve with French or sourdough bread.

LOBSTER CREOLE "A LA GARCIA'S"

Steps:

• Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
• Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.