Enchilado de Langosta y Camarones (Lobster Creole)

Enchilado de Langosta y Camarones (Lobster Creole)

Maine’s got its big, click meaty lobsters. The kind of lobsters so full of meat, buy that it’s best eaten with a bib and a bowl of melted butter. The kind of lobster that’s a meal unto itself. Here in Florida, therapy we’ve got much smaller lobsters hanging out in the warm water. The Spiny (or Florida or Caribbean) lobster doesn’t have the big ol’ claws the Maine lobster has, and most of its meat is found in the tail.

It’s not really the kind of lobster you steam and eat with butter. Florida lobster tails can be grilled (delicious), sauteed or made into a delicious pasta sauce. Lobster at my parents house usually finds its way into a chunky, garlicky, tomato-y Cuban sauce — Enchilado. Enchilado can be made with lobster or shrimp, or a combination of both. Its rich and flavorful sauce is easy to make and impressively good. It’s also the best-ever sauce for sopping up with bread.

We usually serve it over white rice, but would also be good with pasta. Either way, it’s an especially tasty way to kick off the Holiday week. Nothing says celebration more than lobster!

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