Langosta Enchilada

Lobster in Pepper Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

The lobsters of the Caribbean are really salt-water crayfish, spiny or rock lobsters. Frozen lobster tails, or lobsters may equally be used.


  • 2 2-lb. lobsters, uncooked
  • 2 tablespoons oil
  • 2


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 ¾ pint o