Bahamian Lobster Chowder
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Bahamian Lobster Chowder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g raw lobster tails (small), cut in half lengthwise
- 1 large baking potato, peeled and diced
- 3 cups shrimp broth or chicken broth (can be substituted with water)
- 1 cup peeled, seeded and diced tomatoes
- 1 tbsp tomato paste
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 stalk of celery
- 1 green onion (choose one with a ripe bulb)
- 2 and 1/4 teaspoons salt
- 1 Scotch Bonnet chili pepper, seeded and finely chopped (or 2 serrano or jalapeño peppers)
- 1/3 cup fresh lime juice
- 1/4 cup vegetable oil
- 1/4 cup wheat flour
- 1 onion, thinly sliced into half rings
- 3/4 cup coconut milk
- 1 tbsp. l. brown sugar
- 1 teaspoon chopped fresh thyme leaves
- 1/8 tsp ground black pepper
We recommend
Recipes with similar ingredients: lobster, chili pepper, sweet pepper, potato, tomatoes, tomato paste, green onions, lime juice, coconut milk, brown sugar, thyme, celery
Cooking the dish according to the recipe:
- In a mortar and pestle or a food processor, combine the Scotch bonnet chili pepper and green onion with a teaspoon of salt. Blend until a paste forms. Spread the mixture over the lobster and drizzle with lime juice. Refrigerate while you braise the vegetables.
- Heat the oil in a Dutch oven and, when hot, stir in the flour. Cook, stirring constantly, until the white sauce is light golden brown, 2-3 minutes. Add the onion, celery, and bell pepper and cook until the vegetables are tender, about 4 minutes.
Add tomato paste, diced tomatoes, potatoes, broth, coconut milk, brown sugar, thyme, the remaining 1 1/4 teaspoons salt, and pepper. Bring to a gentle simmer.
Reduce heat to low and simmer, stirring occasionally, until sauce is thickened and fragrant and potatoes are very tender, about 30 minutes. - Remove the lobster meat from the marinade and reserve 2 tablespoons. (Discard the remaining marinade.) Add the lobster meat and the reserved 2 tablespoons of marinade to the stewed vegetables and cook, stirring gently to avoid breaking the fillet, until the meat is cooked through, about 7-8 minutes. Serve immediately.
This seafood clam chowder is traditionally served with grain dishes and homemade flatbreads.
Categories:
recipe / Dinner / Soups / Cream soups / Fish soups / / American cuisine / Caribbean cuisine / Emeril Lagasse
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