Lobster and Stone Crab Enchilado

Lobster and Stone Crab Enchilado
Photo by Mark Thomas

Ingredients

  • 1 tablespoon fresh parsley
  • ½ cup canned tomato purée
  • 1 bay leaf
  • 1 pound stone crab claws, cracked
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice
  • ¾ cup bottled clam juice
  • + 8 more ingredients
    • 2 uncooked frozen lobster tails (1 1/2 pounds total)
    • 2 tablespoons green bell pepper
    • ½ cup dry Sherry wine
    • 2 garlic cloves
    • ¼ cup olive oil
    • 2 large plum tomatoes
    • 1/3 cup onion
    • ¼ teaspoon paprika

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 slotte...

View full recipe at Epicurious

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