Lobster Tails 6 oz Caribbean Spiny Rock - Large 6/6 oz Tails

Description

Wine pairing: Chardonnay

Suggested Recipe

Enchilado de Langosta (Lobster Creole)

Prep Time: 15 mins   Cook Time:  30 mins

• 4 tablespoons olive oil
• 4 tablespoons butter
• 1 medium green pepper, chopped
• 1 large onion chopped
• 1 cup chopped celery
• 5 cloves garlic, minced
• 6 medium ripe Roma tomatoes, peeled and chopped
• 2 teaspoons cumin
• 1/4 cup white wine (Preferably your choice above)
• 1/4 cup water
• 1/4 cup tomato juice
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 lobster tails, shell on, chopped in quarters
• 1/4 cup fresh cilantro chopped

DIRECTIONS:

1. In a large pan, melt the butter with the oil on medium heat. Add the green pepper, onion, and celery and sauté until the onion and celery are tender.
2. Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper.
3. Bring to a boil, reduce heat and simmer, uncovered for about 30 minutes.
4. Add 6 lobster tails, shell on, chopped in quarters to the sauce and cook till shells turn pinkish and bright in color.
5. Remove from the heat, sprinkle with fresh cilantro, and serve over rice.