By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
183 cal · 55 min
Lobster Creole à la Garcia's
Recipe GLPR2ccb2175080ef6
A vibrant Louisiana-inspired Creole dish featuring succulent Florida lobster tail pieces simmered in a rich tomato and fish stock sauce. Fresh aromatic vegetables, white wine, and a touch of heat combine to create a coastal classic that showcases the natural sweetness of lobster. The lobster is kept in its shell throughout cooking for maximum flavor, resulting in a rustic and elegant main course.
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Ingredients
2 pounds Fresh Florida lobster tails
½ cup Extra-virgin olive oil
1 Onion, chopped
3 Garlic cloves, chopped
28 ounces Tomato sauce
1 cup Fish stock
½ cup Fresh parsley leaves, finely chopped
½ cup White cooking wine
1 tablespoon Scotch bonnet peppers, finely chopped (optional)
1 tablespoon White wine vinegar
1½ teaspoons Hot sauce
1½ teaspoons Salt
1 teaspoon Black pepper
1 Bay leaf
Directions
Rinse the fresh Florida lobster tails thoroughly under cold water and pat dry. Using a sharp knife, cut each tail into 1½-inch pieces, keeping the shell intact for enhanced flavor and presentation.
Heat the extra-virgin olive oil in a large heavy-bottomed pan over medium-high heat until shimmering.
Add the lobster tail pieces to the hot oil and sauté for 3 to 4 minutes, stirring occasionally, until the exterior begins to turn light pink. Do not overcook at this stage.
Add the chopped onion and garlic to the pan with the lobster and cook for 2 to 3 minutes, stirring frequently, until fragrant and the onion begins to soften.
Pour in the tomato sauce, fish stock, white wine, vinegar, hot sauce, and add the bay leaf. Stir well to combine all ingredients.
If using the optional Scotch bonnet pepper for extra heat, add it now. Stir in the chopped fresh parsley, salt, and black pepper.
Reduce the heat to low and simmer gently for 25 to 30 minutes, stirring occasionally. The lobster is fully cooked when it reaches an internal temperature of 145°F and the meat is opaque and tender throughout.
Remove from heat and discard the bay leaf. Taste and adjust seasoning as needed before serving.
Comments
Lobster tail and scotch bonnet pepper are both specialty items in Charlotte: you'll need to stop at a coastal market or make a trip to Publix's seafood counter for fresh lobster, and scotch bonnet peppers show up inconsistently at Harris Teeter or ALDI—a second stop is likely. At $12–18 per tail plus stock, this lands around $8–12 per serving before sides, which is a splurge for weeknight cooking. The 55-minute timer is honest, but the dish demands attention during the simmer to manage the delicate lobster meat and balance the Creole spices, making it better suited to a Sunday dinner than a rushed evening. It does not keep well: reheated lobster turns rubbery, so plan to finish it the night you make it.
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