Rhode Island Lobster Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 1hot green pepper like jalapeno, with seeds, minced
- 2cloves garlic, peeled and sliced
- 2medium leeks, trimmed and sliced crosswise
- 2red onions (1½ pounds total), peeled and chopped
- 1-14½-ounce can diced tomatoes with liquid
- 3medium sweet potatoes (about 2 pounds), peeled and cubed (about 5 cups)
- 3cups dry white wine
- 4lobsters, about 1½ pounds each
Preparation
- Step 1
In a deep pot over medium-high flame, heat the olive oil for 1 minute. Add hot pepper and garlic. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
- Step 2
Add the leeks and onions and cook for 3 minutes, stirring occasionally. Add the tomatoes, sweet potatoes and 2 cups of the wine. Cook, stirring occasionally, for 4 minutes.
- Step 3
Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
- Step 4
Remove the lobsters and set aside until cool enough to handle. When cooled, crack the claw shells and the body shell. Return to the pot for 5 more minutes.
- Step 5
Transfer the lobsters to a baking sheet with sides. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces. Return any lobster juices on the sheet to the pot. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.
Private Notes
Comments
Welln there are no spices in this recipe. Or salt. Was very bland. So I finished with Madiera, lots of dryied oregano and basil, salt and pepper. Added a bit of saffron too. Also added peeled shrimp, with shrimp shells reduced in wine and added the wine reduction to the pot (through a strainer). Fabulous, but a lot of supplementing needed. The sweet potatoes and Shrimp and lobster worked wonderfully together.. After some doctoring.