Marie’s Crawfish Chileau – Lobster
Soon you should have plenty of Florida Lobster. The Mini/Sport Lobster season is July 29-30, 2009 and regular season begins Aug. 6th. Here is a fun, tasty, quick and easy recipe you should give a try.
This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Marie Albury.
Ingredients:
- 6 green [raw] crawfish tails
- 1/4 lb. salt pork, cut up
- 3-4 stalks celery, chunked
- 2 medium sized onions, chunked
- 1 green pepper, cut fine
- 1 hot pepper or ground red pepper
- 1 small can tomatoes
- juice of 2 limes
- garlic, salt, pepper
Preparation:
Fry Pork until brown. Remove and saute onion, pepper and celery in drippings until tender. Add tomatoes and seasoning, cook until smooth adding water if necessary to have enough liquid.
Shell, devien and cut into bite size pieces, the green crawfish tails. Add to tomato sauce, cook 15 to 20 minutes or until crawfish feels tender when a fork is inserted. Do not overcook.
Can be used over cooked rice or eaten as a main dish.
Tags: ILA, Lobster Recipe
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Tags: ILA, Lobster Recipe
