Lobster Creole Recipe - Allrecipes.com
  • READY IN 45 mins

Lobster Creole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jun 27, 2005

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.

 
Most Helpful Critical Review
Sep 22, 2007

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.

 
Apr 11, 2007

Very tasty, and simple to make.

 
Jan 09, 2005

I'm on the South Beach Diet and had to make just a few modifications because I lacked a couple of ingredients. Even with substitutions, it was terrific! My husband and his friend loved it too. Thanks!

 
May 01, 2004

I made this recipe on a rainy Saturday and we loved it. It was very good. My husband really enjoyed it, he ate it until he couldn't eat anymore. I will definitely make it again. Thanks!

 
Jun 09, 2003

simply delicious and rich... here's to some latin flair!

 
May 28, 2013

might be ok for shrimp but not a very smart combo of flavors to showcase the delicate flavor of lobster i love cajun cooking and would not waste the money on tails to hide it in this mess of flavors. subtle hints of ingredients should come together as the base in true creole cooking you could try reducing the onion, pepper, and tomato. and omit the tomato paste all together and simply cook your sauce longer before adding shellfish, should help with the overall balance

 
Jul 10, 2008

Soory, I will only be eating my lobster in a restruaunt from now on...we did not care for this.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 923 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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