Lobster Creole

14 ingredients
4 steps

Ingredients

  • 1/4 bunch fresh parsley
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 4 cloves crushed garlic
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 (6 ounce) can tomato paste
  • 5 cups water
  • red pepper sauce to taste
  • 2/3 cup sherry
  • 1 (4 ounce) jar pimentos, julienned
  • 1 cup frozen petite peas
  • 4 raw lobster tail, quartered
  • 2/3 pound fresh shrimp, shelled and deveined without tails

Directions

  1. 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
  2. 2
    In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
  3. 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.
  4. 4
    Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

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