Hancock Gourmet Lobster Co. 1-800-552-0142
Aug 21
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Lobster and Stone Crab Enchilado


Ingredients:
  • 2  uncooked frozen lobster tails
  • 1  tablespoon  fresh lime juice
  • 1/4  cup  olive oil
  • 1/3  cup  chopped onion
  • 2  tablespoon  chopped green bell pepper
  • 2  garlic cloves, chopped
  • 1  tablespoon  chopped fresh parsley
  • 1/4  teaspoon  paprika
  • 2  large plum tomatoes, seeded, diced
  • 1/2  cup  canned tomato puree
  • 3/4  cup  bottled clam juice
  • 1/2  cup  dry sherry wine
  • 1  bay leaf
  • 1/4  teaspoon  cayenne pepper
  • 1  lb  stone crab claws, cracked
Directions:
Place thawed lobster and fresh lime juice in medium bowl, toss to coat. Let stand 15 minutes, tossing lobster occasionally.

Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Saute until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot, saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

Makes 2 servings.

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