14 Oct Lobster & Shrimp Étoufée Recipe
Developed by Chef Kenneth Temple, this recipe for Lobster and Shrimp Étouffée is Cajun to the roots. Normally, étouffées are made with crawfish or shrimp, but he spiced it up by adding lobster.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- 2 lobster tails
- 3 tablespoons creole seasoning
- 3 tablespoons salt
- 1 teaspoon cayenne
- ½ cup canola oil
- 1 teaspoon dry thyme
- ¾ cup flour
- 3 – 3 ½ cups lobster stock
- 1 large onion chopped
- 2 lbs. large shrimp peeled, tail on and deveined
- 1 bell pepper chopped
- 1 cup green onions sliced
- 3 stalks celery chopped
- 4 cups cooked rice
- 4 garlic cloves minced
- Louisiana hot sauce, to taste
- 2 bay leaves
Bring a large pot of water to a boil, with salt and bay leaf.
Once boiling add lobster and cook for 3 minutes.
Remove lobster and break tail to remove lobster meat, chop and sit to the side.
In a cast iron skillet or heavy bottom skillet, heat oil over medium-high heat until oil begins to slightly smoke.
Once oil is smoking cut heat down to low and whisk in flour.
Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes.
Stir in garlic, bay leaf, creole seasoning, cayenne and thyme.
Whisk stock in by third’s and bring to a boil. If too thick add remaining stock.
Bring to a boil, reduce heat to a simmer adjust flavor to taste, add lobster and shrimp.
Cook for 5 minutes until shrimp are cooked.
Stir in ½ cup of green onions.
Serve over rice.