Lobster and Stone Crab Enchilado

Name: Lobster and Stone Crab Enchilado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons cayenne pepper; 177 milliliters bottled clam juice; 454 grams stone crab claws, cracked; 1 Tbsp chopped fresh parsley; 2 garlic cloves, chopped; 2 Tbsps chopped green bell pepper; 1 Tbsp fresh lime juice; 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact; 59 milliliters olive oil; 79 milliliters chopped onion; 0 teaspoons paprika; 2 larges plum tomatoes, seeded, diced; 118 milliliters dry Sherry wine; 118 milliliters canned tomato purée

Lobster and Stone Crab Enchilado might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 471 calories, 24g of protein, and 28g of fat per serving. This recipe serves 2. This recipe covers 30% of your daily requirements of vitamins and minerals. Only Head to the store and pick up lobster tails, paprika, tomato purée, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place thawed lobster and fresh lime juice in medium bowl; toss to coat.

Ingredients you will need

Lime Juice

Lobster

Equipment you will use

Bowl

Let stand 15 minutes, tossing lobster occasionally.

Ingredients you will need

Lobster

Heat olive oil in heavy large pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium.

Ingredients you will need

Lobster

Orange

Pasta Shells

Equipment you will use

Slotted Spoon

Bowl

Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes.

Ingredients you will need

Bell Pepper

Onion

Equipment you will use

Pot

Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute.

Ingredients you will need

Fresh Parsley

Whole Garlic Cloves

Paprika

Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes.

Ingredients you will need

Tomato

Add clam juice, dry Sherry, and bay leaf. Season to taste with salt.

Ingredients you will need

Clam Juice

Dry Sherry

Bay Leaves

Salt

Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

Ingredients you will need

Cayenne Pepper

Lobster

Crab Claws

Equipment

Bowl

Pot

Slotted Spoon

Ingredients

Servings:

bay leaf 0teaspoons

cayenne pepper 177milliliters

bottled clam juice 454grams

stone crab claws, cracked 1Tbsp

chopped fresh parsley 2

garlic cloves, chopped 2Tbsps

chopped green bell pepper 1Tbsp

fresh lime juice 2

uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact 59milliliters

olive oil 79milliliters

chopped onion 0teaspoons

paprika 2larges

plum tomatoes, seeded, diced 118milliliters

dry Sherry wine 118milliliters

canned tomato purée

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Samuel Billaud Chablis Premier Cru Les Vaillons Vieilles Vignes. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 32 dollars per bottle.