Clean and wash the fresh Florida lobster tails. Cut your lobster
tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
Heat the oil in a large pan over medium-high heat. Stir fry
the lobster tails until they become slightly pink. Add the onions
and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock
, parsley, cooking wine, Scotch
bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.