Tuesday Tails: Part 4

Enchilado de Langosta

An out of the box Cuban recipe that is perfectly complemented by white rice and pan tostada. Enjoy!


  •  4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 medium green pepper, chopped
  • 1 large onion chopped
  • 1 cup chopped celery
  •  5 cloves garlic, minced
  • 6 medium ripe Roma tomatoes, peeled and chopped
  • 2 teaspoons cumin
  • 1/4 cup white wine
  • 1/4 cup water
  • 1/4 cup tomato juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 lobster tails, shell on, chopped in quarters
  • 1/4 cup fresh cilantro chopped


  1.  In a large pan, melt the butter with the oil on medium heat. Add the green pepper, onion, and celery and sauté until the onion and celery are tender.
  2. Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper.
  3. Bring to a boil, reduce heat and simmer, uncovered for about 15 minutes.
  4. Add 6 lobster tails, shell on, chopped in quarters to the sauce and cook till shells turn pinkish and bright in color.
  5. Remove from the heat, sprinkle with fresh cilantro, and serve over rice.

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