Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad (Emeril's New Orleans Fish House) (Emeril Lagasse) Recipe
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Directions:
- Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and blanch for 7 minutes. Transfer tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster. Cut into bite-sized pieces and set aside.
- Melt 4 tablespoons of the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a blond roux, 5 to 6 minutes. Remove from the heat and cool.
- Combine the saffron threads, 3 tablespoons of the lemon juice, and the sherry in a small bowl and stir to blend. Set aside.
- Heat the olive oil and remaining 1 tablespoon butter in a large, heavy stockpot or Dutch oven over medium-high heat. Add the onions, yellow bell peppers, red bell peppers, and poblano peppers, and cook, stirring until soft, about 4 minutes. Add the shallots and garlic and cook, stirring for 1 minute. Add the tomatoes, tomato paste, achiote powder, salt, and pepper, and cook over medium-low heat, stirring occasionally, for 15 minutes. Add the saffron mixture, stir, and bring to a boil. Add the shrimp stock and roux, and whisk to dissolve the roux. Bring to a boil and boil for 3 minutes. Reduce the heat to low and add the reserved lobster meat and simmer until just cooked through, about 3 minutes.
- To serve, ladle about 1 cup of stew into each of 6 large soup bowls. Garnish each with about 2 tablespoons of the olive salad, 1 tablespoon of basil, and 1 teaspoon of extra-virgin olive oil.
- Shaved Artichoke and Olive Salad:
- 2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed
- 2 tablespoons fresh lemon juice
- 1 cup brine-cured black olives, such as kalamata, seeded and quartered
- 1/4 cup plus about 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup finely sliced fresh basil leaves
- Slice the artichokes paper-thin using a mandoline. Place in a glass bowl and toss with 2 tablespoons of lemon juice, the olives, parsley, and extra-virgin olive oil. Let sit for 15 minutes before serving.
- Yield: about 3/4 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5597.23 Kcal (23434 kJ) | ||
| Calories from fat | 1654.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.87g | 283% | |
|---|---|---|---|
| Cholesterol | 1774.22mg | 591% | |
| Sodium | 10145.99mg | 423% | |
| Potassium | 935.68mg | 20% | |
| Total Carbs | 641.33g | 214% | |
| Sugars | 580.93g | 2324% | |
| Dietary Fiber | 24.65g | 99% | |
| Protein | 306.79g | 614% | |
| Vitamin C | 207.3mg | 346% | |
| Vitamin A | 3.7mg | 124% | |
| Iron | 63mg | 350% | |
| Calcium | 153.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 608.99 Kcal (2550 kJ) | ||
| Calories from fat | 180.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 283% | |
|---|---|---|---|
| Cholesterol | 193.04mg | 591% | |
| Sodium | 1103.89mg | 423% | |
| Potassium | 101.8mg | 20% | |
| Total Carbs | 69.78g | 214% | |
| Sugars | 63.21g | 2324% | |
| Dietary Fiber | 2.68g | 99% | |
| Protein | 33.38g | 614% | |
| Vitamin C | 22.6mg | 346% | |
| Vitamin A | 0.4mg | 124% | |
| Iron | 6.9mg | 350% | |
| Calcium | 16.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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