Lobster and Stone Crab Enchilado

Name: Lobster and Stone Crab Enchilado
Yield: 2 Servings
Ingredients: 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact; 1 tablespoon fresh lime juice; 1/4 cup olive oil; 1/3 cup chopped onion; 2 tablespoons chopped green bell pepper; 2 garlic cloves, chopped; 1 tablespoon chopped fresh parsley; 1/4 teaspoon paprika; 2 large plum tomatoes, seeded, diced; 1/2 cup canned tomato puree; 3/4 cup bottled clam juice; 1/2 cup dry Sherry wine; 1 bay leaf; 1/4 teaspoon cayenne pepper; 1 pound stone crab claws, cracked

By Beatriz LlamasPhotography by Mark Thomas

April 30, 2006

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