Friday, September 12, 2008

Lobster Snow Crab Enchelada

This Spanish style recipe is fantastic for an easy dinner any night of the week. It's better to use seafood for this recipe as opposed to beef or pork because it's leaner and contains more protein.
Lobster and Crab Recipe from Lobster Gram
  • 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
  • 1 tablespoon fresh lime juice
  • 1/4 cup olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green bell pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon paprika
  • 2 large plum tomatoes, seeded, diced
  • 1/2 cup canned tomato purée
  • 3/4 cup bottled clam juice
  • 1/2 cup dry Sherry wine
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 pound snow crab claws, cracked

Place 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. Saute 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; saute until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and saute 1 minute. Add diced tomatoes and tomato puree. 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 snow 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.

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