Lobster Creole

This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.

Step: 1

Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency

Step: 2

In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.

Step: 3

Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.

Step: 4

Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Per Serving: 289 calories; protein 31.4g; carbohydrates 24.9g; fat 6.3g; cholesterol 172mg; sodium 923.1mg.

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