This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Creole Shrimp
Catfish Creole
Shrimp Creole III
Baked Fish Creole
Good New Orleans Creole Gumbo
more »
Top Related Articles
Fresh Lobster
Cajun and Creole Cooking
Dinner in an Instant
Five Takeout Classics Made Healthy
Fresh Fish
Lighten Up Your Favorite Recipes
Making Cioppino
Topping and Baking Pizza
Choosing and Using Shellfish
7 Top-Rated Grilled Shrimp Recipes
Related Collections
Canned Tomatoes
Frozen Green Peas
Super Foods - Bell Peppers
300 Calories or Less per Serving - Seafood
Canned Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Lobster Creole

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."

Rate/Review | Read Reviews (7)

What to Drink?
	Riesling
	Cranberry Martini
	Beer
	Best Lemonade Ever

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

Directions

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.