Lobster & Shrimp Étoufée Recipe
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
Ingredients
- 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
Instructions
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.
Nutrition
- Serving Size: 4
Find it online: https://blackrestaurantweeks.com/lobster-shrimp-etoufee-recipe/
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
