INGREDIENTS
This is what you need for 2 servings:
- 2 lobster tails, 8 oz. each
- 1 cup rice
- 2 cups tomato sauce
- 1 lb. medium/large tail-on shrimp
- Cajun Trinity vegetables:
- 1/2 onion
- 2 celery stalks
- 1 large bell pepper
- S&P
- Cajun/Creole seasoning
Pic1: baked lobster tail, rice, shrimp étouffée
Directions
2020-09-10
Pic2: Cajun trinity celery, onions, bell peppersPic3: tomatoes
Pic4: flour / Zatarain's étouffée base.
- Sauté onions, celery and bell peppers for 10-15 minutes.
- Add quartered tomatoes, tomato paste, 2 cups of water.
- Bring to a boil. Reduce heat, cover and simmer until the tomatoes fall apart.
- Optional:
- Puree part or all of the vegetables to thicken the sauce.
- Alternatively, thicken with flour / oil dough / Zatarain's étouffée base.
Alternatively, simmer down until the sauce thickens.
2021-05-12
Pic2: lobster, butterPic3: add shrimp
Pic4: served
- Preheat oven @ 350 ºF.
- Cut through the back of the lobster shell. Cut halfway through the lobster meat.
- Lift the lobster out of the shell and place on top of the shell.
- Quarter a stick of butter lengthwise. Place one strip in each lobster tail.
- Optional: add celery.
- Bake for 10-15 minutes until meat is fully opaque.
- Boil rice as per instructions on package. (5-30 minutes)
- Add shrimp to the sauce/soup.
- Optional:
- Place shrimp in sieve or deep colander to easily remove and peel when done.
- This will allow to blend part of the shrimp into the sauce.
- Simmer 5-10 minutes.
- Serve and enjoy.