Electric Skillet - Ideal for evenly cooking enchilada filling or tortillas.
High-Sided Saucepan - Useful for sautéing vegetables, making sauces like enchilada sauce in the recipe.
Stainless Steel Chef Knife - For efficiently chopping ingredients such as vegetables and coring tomatoes.
Silicone Spatula - Essential for stirring and folding filling, especially when working with delicate seafood.
Cutting Board - A versatile tool needed for prep work before cooking begins.
Mixing Bowls (2-3) - For mixing ingredients like the enchilada sauce and other components of the recipe.
Parchment Paper Sheets or Silicone Baking Mats - Useful when rolling out tortillas to prevent sticking during baking.
Measuring Cups & Spoons Set - Important for precise ingredient measurements, crucial in cooking and especially so with a recipe that calls for specific amounts of spices and liquids.
Dutch Oven or Heavy-Bottomed Pot - Good for simmering seafood or making stocks if needed for the sauce.
Tongs - Very handy for handling hot items, like placing seafood in boiling water without burning yourself.
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 purée
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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