Recipes From Showhouse Designers

Enchilada de Langosta
Lobster Creole Cuban Style

My first encounter with this dish was in 1970 at a dinner party in Miami given by my then mother-in-law, a Hedy Lamarr look-alike with an Auntie Mame personality in Spanish. Quite a combination ! Her parties were always exciting, and reminiscent of the good times in sunny Havana.

Eve E. Molyneux
Board Member - A.R.F. (Animal Rescue Fund, Bridgehampton)


1/4 cup olive oil
3 garlic cloves, finely chopped
1 medium onion, diced
1 green pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
2 bay leaves, crushed
1 teaspoon dried oregeno
2 tablespoons red wine vinegar
1/2 cup dry white wine
1 8-ounce can tomato sauce
1 teaspoon salt, to taste
1/4 teaspoon black pepper
2 1 1/4 to 1 1/2 pounds lobsters*, cooked

* 1 1/2 to 2 pounds large shrimp, uncooked, shelled and deveined, can be substituted

Servings: 4 to 6

In a Dutch oven or large frying pan, heat olive oil. Add garlic, onion, green pepper and jalapeno pepper. Saute for 3 to 4 minutes.

Add bay leaves, oregano, vinegar and dry white wine. Cook for 1 minute.

Add tomato sauce, salt and pepper. Simmer for 6 to 8 minutes, stirring frequently.

Meanwhile, cut lobster into 2" pieces, crack the claws and add to sauce. Cook an additional 2 to 3 minutes or until heated through.

Serve with cooked white rice.