Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad (Emeril's New Orleans Fish House) (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 (1 1/2-pound) spiny lobsters or maine lobsters |
5 tablespoons unsalted butter |
1/4 cup all-purpose flour |
1 teaspoon saffron threads |
3 tablespoons fresh lemon juice |
2 tablespoons dry sherry, such as manzanilla or fino |
1 tablespoon olive oil |
1 1/2 cups thinly sliced yellow onions |
1 1/2 cups thinly sliced yellow bell peppers |
1 1/2 cups thinly sliced red bell peppers |
1 cup thinly sliced seeded poblano peppers |
1 tablespoon minced shallots |
2 teaspoons minced garlic |
1 cup peeled, coarsely chopped, and seeded tomatoes |
4 1/2 teaspoons tomato paste |
1 tablespoon achiote powder |
1 tablespoon salt |
2 teaspoons white pepper |
5 cups shrimp stock |
shaved artichoke and olive salad, recipe follows |
Directions:
1. 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.
2. 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.
3. Combine the saffron threads, 3 tablespoons of the lemon juice, and the sherry in a small bowl and stir to blend. Set aside.
4. 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.
5. 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.
6. Shaved Artichoke and Olive Salad:
7. 2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed
8. 2 tablespoons fresh lemon juice
9. 1 cup brine-cured black olives, such as kalamata, seeded and quartered
10. 1/4 cup plus about 2 tablespoons extra-virgin olive oil
11. 1/2 cup chopped fresh parsley leaves
12. 1/2 cup finely sliced fresh basil leaves
13. 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.
14. Yield: about 3/4 cup
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