Original Creole Seasoning 
Smoked & Grilled Chicken Wings
These smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp,…
Get RecipeChef RLI’s Pan Roasted Lobster with Brandy Cream combines the decadence of a lobster and brandy with a touch of Creole heat!
Ingredients
-
3 Live Lobsters
-
1/4 Cup Grapeseed Oil
-
3 Tablespoons Brandy
-
1 Cup Seafood Stock
-
1/2 Cup Fire Roasted Tomatoes, in their Juice
-
1/2 Cup Heavy Cream
-
1/4 Cup Celery, Thinly Sliced
-
1/4 Cup Rainbow Carrots, Thinly Sliced
-
1/4 Cup Scallions, Thinly Sliced
-
1 Tablespoon Fresh Thyme
-
1/2 Tablespoon Tony’s Original Creole Seasoning
- Clear
Directions
- Using a kitchen towel, carefully pull off the claws and tails of the lobsters.
- Bring a large pot of water to a boil.
- Add the lobster claws to the water, cover and cook for about 6 minutes.
- Remove the claws from the pot and shock them in a prepared bowl of ice water (this will stop the cooking process).
- Next, remove the claws from the ice water.
- Carefully crack the claws using a mallet, remove the meal and reserve until ready for use.
- Using a sharp knife, split the tails in half lengthwise (the the meat in the shells).
- Heat the grapeseed oil over high heat in a medium cast-iron skillet.
- Add the tails to the pan shell side down, cover and cook for about 3-4 minutes.
- Remove the pan from the heat and add brandy.
- Return the pan to the heat and cook for about 1 minute, uncovered.
- Add the stock and tomatoes and cook for 2 minutes.
- Add the cream, reserved lobster meat celery, scallions, carrots and fresh thyme.
- Cook for another minute and season with Tony’s Original Seasoning. Adjust seasoning to taste.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Étouffée Hushpuppies
Crispy on the outside and packed with flavor on the inside, these étouffée hushpuppies by @Tashaliana…
Get Recipe