Enchilado de Langosta (Cuban Lobster Creole)

5 from 3 votes
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This enchilado de langosta is lobster tails simmered in a spiced tomato sauce. A Cuban classic recipe that my grandmother has been making for years.

Some of my other favorite Cuban recipes include Cuban shrimp creole, congri, and arroz con pollo.

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enchilado de langosta on a blue plate with rice and lime wedges.

I absolutely love lobster tails, especially when cooked perfectly. This Cuban lobster creole dish is packed with flavor and calls for just a handful of ingredients.

Why You’ll Love This Enchilado De Langosta Recipe

  • It’s ready in under 30 minutes! Season the lobster tails with salt and pepper and toss them into the sauce and let it simmer until fully cooked through. That’s it.
  • Did I mention how flavorful and delicious this dish is? Buttery tender lobster cooked in a red sauce, you can’t go wrong!

Ingredient Notes

  • Lobster Tails – Make sure to thaw the lobster tails before cooking. If frozen, place the lobster tails in a bowl with cold water for 30 minutes.
  • Sofrito – I used homemade but feel free to use store-bought or simply omit it. Sofrito is an uncooked sauce made with onions, peppers, and herbs blended until smooth. You can find it in the Hispanic section of your local supermarket.
  • Sazon – A flavorful spice blend used in Hispanic cuisine.
  • Adobo – Just like sazon, adobo is another popular spice blend also used in Hispanic cuisine.
raw lobster tails on a plate and remaining ingredients in small bowls.

How To Make Enchilado De Langosta Step By Step

  1. Begin by cutting the lobster tails in half lengthwise using a knife. Season the lobster tails with salt and pepper and set them aside.
  2. In a large skillet, heat some oil over medium-high heat. Add the onions and peppers. Cook for 3-4 minutes or until the onions are translucent.
  3. Stir in the tomato paste and sofrito and cook for 1 minute. Add the garlic and spices and cook for 20 seconds.
  4. Add the tomato sauce, water, bay leaf, and olives. Cook for 3 minutes, stirring occasionally. Add a pinch of sugar and check for seasoning.
  5. Place the lobster tails in the sauce, meat side down. Reduce the heat to low, cover, and cook for 5 minutes. Flip the lobster tails over and cook for an additional 2 minutes or until the lobster tails are bright red and the meat is fully cooked through.
Creole sauce in a skillet cooking on the stovetop.

Top Tips And Flavor Variations

  • You can use mussels, scallops, shrimp, or crab instead of lobster.
  • Add a pinch of sugar to balance the acidity from the olives and tomato sauce.
  • Incorporate some white wine or vino seco for extra flavor.
  • If you’re not a fan of olives use capers instead or simply omit them.
  • Don’t overcook the lobster! 8-10 minutes tops.
  • Enjoy with fresh lime, cilantro, and hot sauce, if desired.
four cooked lobster tails in a red sauce.

What Can I Serve This With?

I highly recommend serving this enchilado de langosta with white fluffy rice, tomato avocado salad, and tostones for a completely authentic Cuban meal.

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enchilado de langosta on a blue plate with rice and lime wedges.
5 from 3 votes

Enchilado de Langosta (Cuban Lobster Creole)

This enchilado de langosta is lobster tails simmered in a spiced tomato sauce. A Cuban classic recipe that my grandmother has been making for years.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

  • 4 lobster tails
  • 1/2 onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 green bell pepper , finely diced
  • 3 garlic cloves, finely minced
  • 1 tbsp sofrito
  • 8 ounces, tomato sauce
  • 1/4 tsp sugar, optional
  • 1/2 tbsp tomato paste
  • 1/2 tsp sazon
  • 1/2 tsp oregano
  • 1/2 tsp adobo
  • 1 bay leaf
  • 1/2 cup water
  • oil

Instructions 

  • Begin by cutting the lobster tails in half lengthwise using a knife. Season the lobster tails with salt and pepper and set it aside. 
  • In a large skillet, heat some oil over medium-high heat. Add the onions and peppers. Cook for 3-4 minutes or until the onions are translucent.
  • Stir in the tomato paste and sofrito and cook for 1 minute. Add the garlic and spices and cook for 20 seconds. 
  • Add the tomato sauce, water, bay leaf, and olives. Cook for 3 minutes, stirring occasionally. Add a pinch of sugar and check for seasoning. 
  • Place the lobster tails in the sauce, meat side down. Reduce the heat to low, cover, and cook for 5 minutes. Flip the lobster tails over and cook for an additional 2 minutes or until the lobster tails are bright red and the meat is fully cooked through. 

Notes

  • You can use mussels, scallops, shrimp, or crab instead of lobster.
  • Add a pinch of sugar to balance the acidity from the olives and tomato sauce.
  • Incorporate some white wine or vino seco for extra flavor.
  • If you’re not a fan of olives use capers instead or simply omit them.
  • Don’t overcook the lobster! 8-10 minutes tops.
  • Enjoy with fresh lime, cilantro, and hot sauce, if desired.

Nutrition

Calories: 70kcal | Carbohydrates: 5g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 439mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Entree
Cuisine: Cuban
Servings: 4
Calories: 70
Keyword: Cuban Lobster Creole, Cuban Lobster Tails, Enchilado de Langosta
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5 from 3 votes (3 ratings without comment)

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