Enchilado is a traditional Cuban recipe for a soulful seafood stew with a tomato stock, and is nothing like traditional Mexican enchiladas. This is relatively quick with a small amount of preparation and a short cook time.
The acidity from the Sherry wine balances well with the lobster and stone crab, and while white rice and fried plantains are traditional we recommend a simple crusty bread to sop up the delicious sauce. Sliced avocado and sour cream on the side would also be appropriate.
Serves 2 to 4
2 lobster tails (1 1/2 pounds total) cut in half lengthwise, each half cut into thirds with shell intact
1 tspn fresh limejuice
¼ cup olive oil
1/3 cup chopped onion
2 tbsps chopped green bell pepper
2 garlic cloves, chopped
1 tbsp chopped fresh parsley
¼ tspn paprika
2 large plum tomatoes, seeded, diced
½ cup canned tomato purée
¾ cup bottled clam juice
½ cup dry Sherry wine
1 bay leaf
¼ teaspoon cayenne pepper
1 lb stone crab claws, cracked
Place the lobster and fresh limejuice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes.
Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot and sauté until soft, about 5 minutes.
Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes.
Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices.
Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
-Bon Appétit, May 2006
