Lobster Creole

Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.

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Total: 1 hour 10 minutes

Prep: 10 minutes

Cook: 1 hour

Yield: 6 – 8 servings


  • 1-pound cooked lobster meat (Order here: Lobster Online)
  • 3 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 1 cup thinly sliced celery
  • 1 cup large diced green bell pepper
  • 32 ounces stewed tomatoes
  • 8 ounces tomato sauce
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon hot sauce
  • 2 tablespoon all-purpose flour
  • ¼ cup cold water


  1. In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
  2. Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
  3. Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
  4. Serve over rice or with bread.









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