Enchilado de Langosta

Ingredients - Serves 2

• Lime wedges - For serving
• Fresh cilantro - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1/2 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Red bell pepper - 1, diced
• Tomato sauce - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Lobster tails - 2, medium-sized

Let's Get Started

1. Preheat the grill to medium-high heat.
2. Using kitchen shears, cut the lobster tails in half lengthwise.
3. Brush the lobster tails with olive oil and season with salt and pepper.
4. Grill the lobster tails, flesh side down, for 5 minutes.
5. Flip the lobster tails and continue grilling for another 5 minutes, or until the meat is opaque and cooked through.
6. Remove the lobster tails from the grill and set aside.
7. In a large skillet, heat the olive oil over medium heat.
8. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
9. Stir in the tomato sauce, diced red bell pepper, cayenne pepper, paprika, salt, and pepper. Simmer for 10 minutes.
10. Add the grilled lobster tails to the skillet and cook for an additional 5 minutes, allowing the flavors to meld together.
11. Serve the Enchilado de Langosta hot, garnished with fresh cilantro and lime wedges.
12. Enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 15g
• Carbs: 25g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g