Lobster Creole Style: Enchilado de Langosta

Ingredients

• 1 small onion, 1/2-inch dice
• 1 large red pepper, 1/2-inch dice
• 3 cloves garlic, minced
• 6 tablespoons Spanish olive oil
• 1 cup Sherry
• 1 (10-ounce) can whole tomatoes, chopped
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 cup (1/2-inch dice) roasted red peppers (from about 2 peppers)
• 1 dried ancho chile
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped cilantro
• 4 spiny lobster tails, cut into 1 1/2-inch rounds and steamed

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