Lobster Creole Recipes

ULTIMATE SEAFOOD BOIL

Ultimate Seafood Boil image

This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!

Provided by I Heart Recipes

Time 2h15m

Number Of Ingredients 24

Ingredients

16 cups water
2 large lemons (sliced)
1 medium size yellow onion (sliced)
3 sprigs fresh Italian parsley
2 sprigs fresh thyme
3 sprigs fresh dill
6-8 cloves garlic
1 stick salted butter
1 tbsp apple cider vinegar
2 tbsp creole seasoning
3 lbs king crab legs
2 lb jumbo shrimp (peeled & deveined)
1 lb crab claws
4-6 lobster tails (I used 4 oz lobster tails)
2 lbs andouille sausage or your favorite smoked sausage (sliced)
8 ears of fresh corn (each cut into 3 parts)
5 medium potatoes (I used russet potatoes)
1 stick salted butter
3 tbsp mild hot sauce
1 large lemon (juice only)
1 ½ tbsp minced garlic
1 ½ tsp creole seasoning
2 tsp paprika
2 tsp parsley flakes

Steps:

Make sure that all the seafood, herbs, and etc are nice and clean.
Slice up 2 large lemons, and one large onion, then toss them into a large pan.
Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
Pour in 16 cups of cool water, and place the pot over high heat.
Bring the water to a boil, then turn the heat down to medium high.
Let cook for 45 minutes.
Reduce the heat to medium.
Now fish out all the herbs and etc ( or as much as you can).
Add in the andouille sausage, and corn. Let cook for 15 minutes.
Next add in the potatoes, and cook for 10 minutes.
Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
Now toss in the shrimp, and turn the heat off!
Let sit for 10 minutes.
While the seafood boil is sitting, we can make our creole spiced garlic sauce.
Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
Once the butter is melted, stir the ingredients, and reduce the heat to low.
Let cook for 10 minutes.
You can pour the sauce over the seafood boil, or use to dip!
Enjoy!

LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA

Lobster, Creole Style: Enchilado de Langosta image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small onion, 1/2-inch dice
1 large red pepper, 1/2-inch dice
3 cloves garlic, minced
6 tablespoons Spanish olive oil
1 cup Sherry
1 (10-ounce) can whole tomatoes, chopped
1 tablespoon tomato paste
1 bay leaf
1/2 cup (1/2-inch dice) roasted red peppers (from about 2 peppers)
1 dried ancho chile
1 tablespoon Worcestershire sauce
1/2 cup chopped cilantro
4 spiny lobster tails, cut into 1 1/2-inch rounds and steamed

Steps:

Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

LOBSTER CREOLE

Lobster Creole image

Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.

Provided by Samantha Hemingway

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
3 tablespoons olive oil
1 medium onion, roughly chopped
1 cup thinly sliced celery
1 cup large diced green bell pepper
32 ounces stewed tomatoes
8 ounces tomato sauce
1 tablespoon salt
1 tablespoon chili powder
1 teaspoon hot sauce
2 tablespoon all-purpose flour
¼ cup cold water

Steps:

In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
Serve over rice or with bread.

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