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Cuban Langosta Enchilados


Cuban Langosta Enchilados
Camarones enchilados is a popular Cuban dish. The recipe contains shrimp in a tomato sauce. Camarones means “shrimp” and enchilados means “in chili.” Instead of using shrimp, I used lobster and created Langosta Enchilados. (Langosta, as you may guess, means “lobster.”)

Cuban Langosta Enchilados

  • Total: 1 hour
  • Prep: 15 minutes
  • Cook: 45 minutes
  • Yield: 6 servings


  • 1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon cumin
  • 1 teaspoon Worcestershire sauce
  • Dash cayenne pepper based hot sauce (I used Frank’s Red Hot!)
  • 1 teaspoon parsley, chopped
  • 1 12-ounce can tomato sauce
  • ½ cup vegetable broth
  • Salt & pepper


  1. Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently.
  2. Next, add the garlic, paprika, cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.
  3. Add the vegetable broth and cook for about 1-2 minutes, stirring frequently.
  4. Add the tomato sauce, Worcestershire sauce and hot sauce to the skillet, stir. Bring the sauce to a simmer, lower the heat to low, cover and cook at a gentle simmer for 25-30 minutes. Stir occasionally and if the sauce is simmering too vigorously, lower the heat.
  5. Raise the heat to medium-high and bring the sauce to a boil. Add the lobster to the sauce, stir and cook uncovered for 3-5 minutes.
  6. Taste the sauce and add more salt and pepper, if needed.
  7. Garnish with the chopped parsley and serve over a bed of rice or with bread for dipping.

Buon appetito!

Check out Manthas Kitchen Blog. for more delicious recipes.