Enchilado de Langosta

Ingredients

Lobster tails

4, halved lengthwise

Olive oil

2 tablespoons, divided

Salt

to taste

Pepper

to taste

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Red bell pepper

1, diced

Onion

1, chopped

Garlic

3 cloves, minced

Tomato sauce

1 cup

Fresh cilantro

for garnish

Lime wedges

for serving

Instructions

1. Preheat the grill to medium-high heat.
2. Using kitchen shears, cut the lobster tails in half lengthwise, taking care not to cut through the shell completely.
3. Brush the flesh of the lobster tails with 1 tablespoon of olive oil and season generously with salt and pepper.
4. Place the lobster tails flesh side down on the grill. Grill for about 5 minutes, until grill marks appear.
5. Flip the lobster tails over and continue grilling for another 5 minutes, or until the meat is opaque and cooked through.
6. Remove the lobster tails from the grill and set aside to rest.
7. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
8. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
9. Stir in the tomato sauce, diced red bell pepper, cayenne pepper, paprika, salt, and pepper. Allow the mixture to simmer for 10 minutes to meld the flavors.
10. Carefully add the grilled lobster tails to the skillet, coating them with the sauce. Cook for an additional 5 minutes to reheat the lobster and integrate the flavors.
11. Serve the Enchilado de Langosta hot, garnished with fresh cilantro and lime wedges for a burst of acidity.