Enchilado de Langosta (Lobster Creole - a Cuban recipe)

 

Enchilado de Langosta (Cuban Lobster Creole)

Ingredients 

• ▢ 4 lobster tails 
• ▢ 1/2 onion, finely diced 
• ▢ 1/2 red bell pepper, finely diced 
• ▢ 1/2 green bell pepper , finely diced 
• ▢ 3 garlic cloves, finely minced
• ▢ 1 tbsp sofrito 
• ▢ 8 ounces, tomato sauce 
• ▢ 1/4 tsp sugar, optional 
• ▢ 1/2 tbsp tomato paste 
• ▢ 1/2 tsp sazon
• ▢ 1/2 tsp oregano 
• ▢ 1/2 tsp adobo
• ▢ 1 bay leaf
• ▢ 1/2 cup water 
• ▢ oil 

Instructions 

• Begin by cutting the lobster tails in half lengthwise using a knife. Season the lobster tails with salt and pepper and set it aside. 
• In a large skillet, heat some oil over medium-high heat. Add the onions and peppers. Cook for 3-4 minutes or until the onions are translucent.
• Stir in the tomato paste and sofrito and cook for 1 minute. Add the garlic and spices and cook for 20 seconds. 
• Add the tomato sauce, water, bay leaf, and olives. Cook for 3 minutes, stirring occasionally. Add a pinch of sugar and check for seasoning. 
• Place the lobster tails in the sauce, meat side down. Reduce the heat to low, cover, and cook for 5 minutes. Flip the lobster tails over and cook for an additional 2 minutes or until the lobster tails are bright red and the meat is fully cooked through.