Camarones Enchilados is a popular Cuban dish. The recipe contains shrimp in a tomato sauce. Camarones means “shrimp” and enchiladas means “in chili.” Instead of using shrimp, I used lobster and created Langosta Enchilados. Langosta means “lobster” and enchiladas means “in chili.”
Total: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Yield: 6 servings
- 1-pound cooked lobster meat (Use promo code: ManthasKitchen to get 10% off your order from Lobster Online – Order here: Lobster Online)
- 4 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon Cajun seasoning
- ¼ teaspoon cumin
- 1 teaspoon Worcestershire sauce
- Dash cayenne pepper based hot sauce (I used Frank’s Red Hot!)
- 1 teaspoon parsley, chopped
- 1 12-ounce can tomato sauce
- ½ cup vegetable broth
- Salt & pepper
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently.
- Next, add the garlic, paprika, cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.
- Add the vegetable broth and cook for about 1-2 minutes, stirring frequently.
- Add the tomato sauce, Worcestershire sauce and hot sauce to the skillet, stir. Bring the sauce to a simmer, lower the heat to low, cover and cook at a gentle simmer for 25-30 minutes. Stir occasionally and if the sauce is simmering too vigorously, lower the heat.
- Raise the heat to medium-high and bring the sauce to a boil. Add the lobster to the sauce, stir and cook uncovered for 3-5 minutes.
- Taste the sauce and add more salt and pepper, if needed.
- Garnish with the chopped parsley and serve over a bed of rice or with bread for dipping.