Lobster, Creole Style: Enchilado de Langosta

• 1 small onion, 1/2-inch dice
• 1 large red pepper, 1/2-inch dice
• 3 cloves garlic, minced
• 6 tablespoons Spanish olive oil
• 1 cup Sherry
• 1 (10-ounce) can whole tomatoes, chopped
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 cup (1/2-inch dice) roasted red peppers (from about 2 peppers)
• 1 dried ancho chile
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped cilantro
• 4 spiny lobster tails, cut into 1 1/2-inch rounds and steamed

1. Saute onions, peppers, and garlic in olive oil for approximately 4 minutes.
2. Deglaze with the Sherry.
3. Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes.
4. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes.
5. Serve in a shallow bowl.

onion, red pepper, garlic, spanish olive oil, sherry, tomatoes, tomato paste, bay leaf, red peppers, ancho chile, worcestershire sauce, cilantro, lobster

Taken from www.foodnetwork.com/recipes/lobster-creole-style-enchilado-de-langosta-recipe.html (may not work)