Recipe Lobster Creole (Seafood)

Required Ingredients:

• 1/4 bunch fresh parsley
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 4 cloves crushed garlic
• 1 (14.5 ounce) can stewed tomatoes
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) can tomato paste
• 5 cups water
• red pepper sauce to taste
• 2/3 cup sherry
• 1 (4 ounce) jar pimentos, julienned
• 1 cup frozen petite peas
• 4 raw lobster tail, quartered
• 2/3 pound fresh shrimp, shelled and deveined without tails

Preparing/Cooking:

• Remove the stems from the parsley and discard.
• In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes.
• Process just enough to chop the ingredients up.
• Should retain a chunky consistencyIn a large pot over medium/low heat, combine olive oil and parsley mixture.
• Cook for about 6 to 7 minutes.
• Stir in tomato paste until completely dissolved.
• Pour in 5 cups of water, red pepper sauce, sherry and red pimentos.
• Raise the heat to medium and simmer for about 15 minutes.
• Add the petit poi, lobster tails and shrimp.
• Simmer for 10 minutes or until shrimp are pink all the way through.

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