Lobster and Stone Crab Enchilado
Lobster and Stone Crab Enchilado is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place thawed lobster and fresh lime juice in medium bowl; toss to coat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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 slotted spoon, return lobster to same bowl.
Reduce heat to medium.
Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes.
Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute.
Add diced tomatoes and tomato purée.
Cook until juices thicken, stirring frequently, about 8 minutes.
Add clam juice, dry Sherry, and bay leaf.
Season to taste with 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
