Lobster, Shrimp and Rock Crab Creole

Ingredients

  • 6 tablespoons unsalted butter

  • 6 tablespoons all-purpose flour

  • 2 cups chopped yellow onions

  • 1 cup chopped celery

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped yellow bell pepper

  • 2 Scotch bonnet peppers, seeded and minced

  • 1 tablespoon minced garlic

  • 1 teaspoon crushed red pepper flakes

  • 3 tablespoons tomato paste

  • 1 pint cooled Lobster Stock, recipe follows

  • 1 tablespoon sugar

  • 4 cups peeled, seeded and chopped tomatoes

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1 bay leaf

  • 1 teaspoon grated lemon zest

  • 1 teaspoon hot red pepper sauce

  • 1/2 chopped green onions, green tops only

  • 1/4 cup chopped fresh parsley leaves

  • 8 rock crab claws, slightly cracked

  • 1 pound ridgeback shrimp, peeled and deveined

  • Reserved lobster tail meat

  • Salt and freshly ground black pepper

  • 4 cups steamed long grain rice, accompaniment

Directions

In a large saucepan, melt the butter over medium heat. Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes. Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until the vegetables are tender, about 5 minutes. Add the tomato paste and cook, stirring, for 5 minutes.

Whisk in the cooled lobster stock, then add the sugar, tomatoes, oregano, thyme, bay leaf, lemon zest and hot sauce. Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring frequently, until thick, 45 minutes to 1 hour. Add the green onions, parsley, rock crab claws, shrimp and reserved lobster meat. Continue to simmer only until the seafood is just done, about 5 minutes. Season, to taste, with salt and freshly ground black pepper.

Serve stew over rice, with additional hot sauce on the side.

Lobster Stock:

  • 4 California spiny lobster tails with their shells (or whole lobsters)

  • 2 1/2 cups water

  • 1 medium onion, quartered

  • 1/2 cup chopped celery

  • 1 bay leaf

  • 1/4 teaspoon black peppercorns


Shell and devein the lobster tails. Chop the meat, cover and refrigerate for use in the stew.

In a large saucepan, combine the shells and remaining ingredients. Bring to a boil. Lower the heat and simmer for 45 minutes. Remove from the heat and strain through a fine-mesh sieve. Discard the shells and vegetables, reserving the stock.

Yield: about 1 pint

Recipe adapted from Emeril Lagasse, 2003