Lobster, Shrimp and Stone Crab Creole (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Ingredients:
6 tablespoons unsalted butter |
6 tablespoons all-purpose flour |
2 cups chopped yellow onions |
1 cup chopped celery |
1/2 cup chopped red bell pepper |
1/2 cup chopped yellow bell pepper |
2 scotch bonnet peppers, seeded and minced |
1 tablespoon minced garlic |
1 teaspoon crushed red pepper flakes |
3 tablespoons tomato paste |
1 pint cooled lobster stock, recipe follows |
1 tablespoon sugar |
4 cups peeled, seeded and chopped tomatoes |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 bay leaf |
1 teaspoon grated lemon zest |
1 teaspoon hot red pepper sauce |
1/2 chopped green onions, green tops only |
1/4 cup chopped fresh parsley leaves |
8 stone crab claws, slightly cracked |
1 pound medium shrimp, peeled and deveined |
reserved lobster tail meat |
salt and freshly ground black pepper |
4 cups steamed long grain rice, accompaniment |
Directions:
1. In a large saucepan, melt the butter over medium heat. Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes. Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until the vegetables are tender, about 5 minutes. Add the tomato paste and cook, stirring, for 5 minutes.
2. Whisk in the cooled lobster stock, then add the sugar, tomatoes, oregano, thyme, bay leaf, lemon zest and hot sauce. Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring frequently, until thick, 45 minutes to 1 hour. Add the green onions, parsley, stone crab claws, shrimp and reserved lobster meat. Continue to simmer only until the seafood is just done, about 5 minutes. Season, to taste, with salt and freshly ground black pepper.
3. Serve stew over rice, with additional hot sauce on the side.
4. Lobster Stock:
5. 4 Florida (spiny) lobster tails with their shells (or whole lobsters, if available)
6. 2 1/2 cups water
7. 1 medium onion, quartered
8. 1/2 cup chopped celery
9. 1 bay leaf
10. 1/4 teaspoon black peppercorns
11. Shell and devein the lobster tails. Chop the meat, cover and refrigerate for use in the stew.
12. In a large saucepan, combine the shells and remaining ingredients. Bring to a boil. Lower the heat and simmer for 45 minutes. Remove from the heat and strain through a fine-mesh sieve. Discard the shells and vegetables, reserving the stock.
13. Yield: about 1 pint
|
|