RCI-RC.001.0111.001
Lobster Meat with Stewed Rice
Lobster Meat with Stewed Rice from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- (2-pound) live lobsters; reserve livers and/or roe2 unit
- medium-ripe tomatoes3 unitpeeled and diced
- ¼ cup
- 2 tablespoons
- 1 unit
- shelled deveined shrimp¼ pound
- ¾ cup
- ½ cup
- 1 tablespoon
- bay leaf1 unitsplit
- onion1 mediumchopped
- 1 teaspoon
- green pepper1 unitdiced
- cooked curried rice2 cups
Method
1
Kill the live lobsters humanely by chilling them in the freezer for 15 minutes, then split each in half lengthwise and remove the intestinal vein, reserving the livers and/or roe.
2
Cut the lobster meat into bite-sized chunks and set aside with the reserved livers and roe; shell and devein the shrimp if not already done.
3
Heat ¾ cup melted butter or margarine in a large, heavy-bottomed pot or deep skillet over medium heat.
4
Add the chopped medium onion and diced green pepper to the hot butter, sautéing for 3-4 minutes until softened and fragrant.
4 minutes
5
Stir in 1 tablespoon flour to form a light roux, cooking for 1 minute while stirring constantly to eliminate the raw flour taste.
1 minutes
6
Add the peeled and diced tomatoes and 2 tablespoons tomato paste, stirring well to combine; cook for 2 minutes.
2 minutes
7
Pour in ½ cup water and add the split bay leaf, then season with 1 teaspoon white pepper and salt to taste; bring to a gentle simmer.
2 minutes
8
Add the lobster meat chunks, reserved livers and roe, and shelled shrimp to the simmering sauce, stirring gently to incorporate.
1 minutes
9
Reduce heat to low and simmer for 8-10 minutes, allowing the lobster and shrimp to cook through without becoming tough.
9 minutes
10
Stir in ¼ cup fresh lemon juice and adjust seasoning with additional salt and pepper as needed, then remove from heat.
11
Divide the 2 cups of cooked curried rice among four serving bowls or plates, creating a nest or mound.
12
Spoon the lobster and shrimp stew with sauce over the curried rice, ensuring each portion receives seafood, sauce, and reserved livers or roe; serve immediately while hot.