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Langosta Enchilada
Lobster in Pepper Sauce
Preparation info
- Serves
4 to 6
- Difficulty
Easy
Appears in
Published 1973
The lobsters of the Caribbean are really salt-water crayfish, spiny or rock lobsters. Frozen lobster tails, or lobsters may equally be used.
Ingredients
2 2 -lb 2 tablespoons 2
Method
Set aside the tomalley or coral (if any). Remove all the meat from the lobsters and set aside. Heat 2 tablespoons of oil in a heavy frying pan and sauté the lobster shells over high heat, turning them constantly, until they turn pink. Transfer the lobster shells to a large saucepan and pour in