Lobster and Stone Crab Enchilado

Ingredients

• 1  bay leaves 
• 0.3 teaspoon ground pepper 
• 0.8 cup bottled clam juice 
• 1 pound surimi crab sticks 
• 1 tablespoon parsley fresh chopped
• 2  garlic clove chopped
• 2 tablespoons bell pepper green chopped
• 1 tablespoon juice of lime fresh
• 2  lobster tail pieces frozen with shell intact thawed uncooked cut into thirds cut in half lengthwise, each half
• 0.3 cup olive oil 
• 0.3 cup onion chopped
• 0.3 teaspoon paprika 
• 2 large plum tomatoes diced seeded
• 0.5 cup cooking sherry dry
• 0.5 cup canned tomatoes canned

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Place thawed lobster and fresh lime juice in medium bowl; toss to coat.
2. Let stand 15 minutes, tossing lobster occasionally.
3. Heat olive oil in heavy large pot over high heat.
4. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium.
5. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes.
6. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute.
7. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes.
8. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt.
9. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.