Lobster and Stone Crab Enchilado

Ingredients for Lobster and Stone Crab Enchilado

• 2 uncooked frozen lobster tails (675g total), thawed, cut in half lengthwise, each half cut into thirds with shell intact

• 1 tablespoon fresh lime juice

• 60ml de azeite de oliva

• 80ml chopped onion

• 2 tablespoons chopped green pepper

• 2 garlic cloves, chopped

• 1 tablespoon chopped fresh parsley

• 1/4 teaspoons paprika

• 2 large plum tomatoes, seeded, diced

• 120ml canned tomato purée

• 180ml bottled clam juice

• 120ml dry Sherry wine

• 1 folha de louro

• 1/4 teaspoons cayenne pepper

• 450g stone crab claws, cracked

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. Sauté 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 pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. 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.

Aviso Legal

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