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
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
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.