- 1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced
- 1 eco-friendly onion
- 2 1/4 teaspoons salt
- 2 pounds raw lobster tails (small ones), split lower the center lengthwise
- 1/3 cup fresh lime juice
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, thinly sliced
- 1/2 eco-friendly bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 tablespoon tomato paste
- 1 cup peeled, seeded and diced tomato plants
- 1 large baking potato, peeled and diced
- 3 cups shrimp stock or low sodium canned chicken broth (or substitute water)
- 3/4 cup coconut milk
- 1 tablespoon brownish sugar
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon freshly ground pepper
Combine the Scotch bonnet chile. eco-friendly onion, and 1 teaspoon from the salt inside a mortar and pestle or perhaps in the bowl of the mixer and tactic to a paste. Spread the mix within the lobster meat and drizzle using the lime juice. Refrigerate when you prepare the stew.
Inside a Nederlander oven, heat the oil and, when hot, whisk within the flour. Prepare, stirring constantly, until an easy blond roux is created, two to three minutes. Add some onion and peppers and prepare until vegetables are softened, about 4 minutes. Stir within the tomato paste, diced tomato plants, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons pepper and salt and produce to some low boil. Reduce heat to some simmer and prepare, stirring from time to time, until sauce is thickened and flavorful and taters are extremely tender, about half an hour. Take away the lobster in the marinade and reserve two tablespoons. (Discard the rest of the marinade.) Add some lobster and also the reserved two tablespoons marinade towards the stew and prepare, stirring lightly in order to not split up the fillets, before the fish is simply cooked through, about 7 to eight minutes. Serve immediately.
This dish is typically offered over grits with Johnnycakes.
Recipe thanks to Emeril Lagasse, 2006