Langosta Criolla

Ingredients

Langosta Criolla

• 6 tablespoons Spanish olive oil, for sautéing

• 1 small white onion, diced medium

• 1 large red bell pepper, seeds and stems removed, diced medium

• 1 Cubanelle pepper, seeds and stems removed, diced medium

• 6 Cachucha peppers, seeds and stems removed, sliced (or substitute 1 habanero)

• 3 cloves garlic, minced

• 1 cup Sherry

• 1 ten-ounce can whole tomatoes, chopped

• 1 tablespoon tomato paste

• 1 bay leaf

• ½ cup roasted red peppers (from about two peppers), diced medium

• 1 dried ancho chile, torn into small pieces

• 1 tablespoon Worcestershire sauce

• ½ cup cilantro, chopped

• 4 spiny lobster tails, cut into one-and-a-half inch rounds and steamed

Instructions

Heat up olive oil and sauté the onion, peppers, and garlic for approximately four minutes. Deglaze with Sherry. Add tomatoes, tomato paste, and bay leaf and cook for another five minutes.

Add the roasted peppers, ancho chile, Worcestershire, cilantro, and lobster and cook six additional minutes.

Serve in a shallow bowl.