Lobster Stew With Tomatoes And Peppers Recipes

CHUNKY LOBSTER STEW

Steps:

• 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
• 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
• 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
• 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
• 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.

LOBSTER STEW WITH ROASTED RED PEPPER POTATO CAKES

Steps:

• Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
• While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
• To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

SAUTéED LOBSTER WITH POTATOES, TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil. Put the oil in a wide skillet and turn the heat to medium-high. Add the potatoes and sprinkling of salt and pepper and proceed to brown them on all sides, slowly and carefully, adjusting the heat as necessary.
• Meanwhile, boil the lobsters for 2 minutes, then plunge them (reserve the water) into an ice-water bath. Break off the claws and remove the meat from them; break off the tails and cut each into three or four sections, leaving the shell on. Take all remaining parts of the lobster, return them to the boiling water, and simmer, covered, for about an hour.
• Add the butter to the (hopefully now nearly perfectly browned) potatoes. Raise the heat to fairly high, add the lobster pieces as well, and brown lightly, turning once or twice. Add the tomatoes and cook, stirring once or twice, to heat through. Stir in the basil leaves, taste and adjust seasoning, and serve.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

LOBSTER STEW WITH TOMATOES AND PEPPERS

Steps:

• Working in batches and using tongs, lower lobsters into large stockpot of rapidly boiling water. Boil 5 minutes. Using tongs, transfer lobsters to platter. Cool completely.
• Working over bowl to catch juices from lobsters and using kitchen shears, cut tails from lobsters. Cut each tail into 3 rounds. Split open lobster heads and bodies; remove tomalley (green liver) and reserve (about 2 tablespoons total). Divide each large claw into 2 pieces, cutting 1 side open for easy removal of claw meat. Set aside lobster pieces and juices.
• Heat 3 tablespoons oil in heavy large deep skillet or pot over medium-high heat. Add onion and peppers; sauté until slightly softened, about 5 minutes. Add tomatoes, 2 tablespoons minced fresh parsley, bay leaf, thyme, and pinch of sugar. Sprinkle with salt. Bring to boil. Reduce heat and simmer until mixture thickens, about 20 minutes. Add brandy and simmer 2 minutes. Add all reserved lobster pieces and juices to skillet; simmer 5 minutes. Mix in clam juice and 1 cup water. Bring to boil. Reduce heat, cover and simmer 10 minutes longer.
• Add reserved tomalley, 2 tablespoons minced fresh parsley, and minced garlic to skillet with lobster and simmer uncovered 5 minutes. Transfer lobster pieces to bowl. Transfer sauce to blender and puree until smooth, thinning with more water if desired. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Top with lobster pieces. Sprinkle with remaining 1 tablespoon parsley and serve.