Lobster with Creamy Creole Sauce
Ingredients: 2 lobster tails, thawed and split
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1 can (14.5 oz) diced tomatoes
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (adjust for heat preference)
1/2 tsp thyme
1/2 tsp oregano
Salt and black pepper, to taste
1/2 cup heavy cream
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional for extra spice)
1 tbsp fresh parsley, chopped
1 tbsp olive oil
Instructions: Preheat oven to 375°F (190°C).
Brush the lobster tails with olive oil and season with salt and black pepper.
Place the lobster tails on a baking sheet and bake for 12-15 minutes, or until the shells turn bright red and the meat is opaque and tender.
While the lobster is baking, melt butter in a large skillet over medium heat.
Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes (with juices), smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Stir well and bring to a simmer.
Let the sauce cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the heavy cream, tomato paste, Worcestershire sauce, and hot sauce (if using). Let the sauce simmer for another 3-4 minutes, thickening further.
Once the lobster tails are done, remove the shells and cut the lobster meat into bite-sized pieces.
Add the lobster to the creamy Creole sauce and gently stir to combine, heating the lobster through for 2-3 minutes.
Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve immediately. Enjoy your flavorful lobster with creamy Creole sauce!