Lobster Creole courtesy Esteban Luis Garcia

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Keywords: creole & cajun, cuban, florida, lobster Yield: 6 servings Preparation Time: 15 minutes Cooking Time: 40 minutes Ingredients: 2 lbs 1/2 cup 1 each Florida lobster tails Extra virgin olive oil onion,chopped

Procedure: 1. Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.

3 cloves Garlic,chopped 1 each 1 cup 1/2 cup 1/2 cup 1 tbsp 1 tbsp 1 1/2 tsp 1 1/2 tsp 1 tsp 1 each (28-ounce) can tomato sauce fish stock Parsley,finely chopped Dry White Wine Finely chopped Scotch bonnet peppers, optional White wine vinegar Crystal hot sauce kosher or sea salt freshly ground black pepper bay leaf

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