LOBSTER CREOLE
Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
Provided by Samantha Hemingway
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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
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.
Provided by Jennifer
Categories Seafood Shellfish Lobster
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.9 g, Cholesterol 172 mg, Fat 6.3 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 1 g, Sodium 923.1 mg, Sugar 8.6 g
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.
LOBSTER CREPES
Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.
Provided by Cecily Parsley
Categories Lobster
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Crepes.
- Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
- Lobster Filling.
- Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
- Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.
Nutrition Facts : Calories 564.9, Fat 30.5, SaturatedFat 17.8, Cholesterol 290.4, Sodium 1188.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.1, Protein 34.7
CREOLE SHRIMP AND LOBSTER BISQUE
I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.
Provided by cookiedog
Categories Lobster
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 14
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.
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