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  • Carribean Lobster Stew With Spicy Fritters Pt 1

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    Carribean Lobster Stew With Spicy Fritters Pt 1
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 1 lb Chorizo sausage, sliced 1/2-inch thick
    • 2 c. Onions, julienned
    • 8 c. Lobster, shrimp or possibly fish stock
    • 12 whl cloves of garlic, peeled
    • 2 x Green chiles, sliced into thin rings
    • 3 c. Roughly minced assorted greens, such as collards, mustards, turnip, chard, dandelion, beet greens or possibly spinach
    • 2 c. Minced tomatoes
    • 3 x Oranges, juiced
    • 2 x Spiny or possibly maine lobsters, cut in half Salt Crushed red pepper flakes
    • 1/2 c. Coconut lowfat milk
    • 2 Tbsp. Finely minced fresh cilantro leaves
    • 1 x Recipe spicy fritters
    • 1 x Recipe red pepper mayonnaise
    • 2 Tbsp. Extra virgin olive oil
    • 1/2 c. Minced onions Salt Crushed red pepper
    • 1 tsp Minced garlic
    • 3 x Large eggs
    • 1 1/2 c. Lowfat milk
    • 2 tsp Baking pwdr
    • 3 1/4 c. Flour
    • 1 Tbsp. Minced parsley Crystal warm sauce, to taste Worcestershire sauce, to taste Solid vegetable shortening for deep frying Creole seasoning
    • 1 x Egg*
    • 1 x Red pepper, roasted, peeled and diced
    • 1 Tbsp. Minced garlic
    • 1 Tbsp. Minced fresh cilantro Salt Cayenne
    • 1 c. Extra virgin olive oil

    Directions

    1. In a large pot, with a lid, over medium heat, add in the 1 Tbsp. of extra virgin olive oil. When the oil is warm, add in the sausage and onions. Saute/fry for 2 min. Stir in the stock, garlic and chiles, bring to a boil.
    2. Reduce the heat and simmer for 60 min.
    3. Add in the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 min. Stir in the coconut lowfat milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster.
    4. Garnish with fritters and a drizzle of the mayonnaise.
    5. Yield: 4 servings
    6. SPICY FRITTERS:Heat the oil in a saute/fry pan over medium heat. Add in the onions and season with salt and crushed red pepper. Saute/fry for about 3 min, or possibly till slightly wilted. Add in the garlic, and continue to saute/fry for 1 minute. Remove and set aside to cold.
    7. Make a batter by combining the 3 Large eggs, lowfat milk and baking pwdr. Add in the flour, 1/4 c. at a time, beating till all is used and the batter is smooth. Season with slat. Stir in the parsley. Season with warm sauce and Worcestershire sauce to taste. Mix well. Heat the shortening to 360 degrees F. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Season with Creole seasoning.
    8. Yield: about 2 dozen
    9. RED PEPPER MAYONNAISE:In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse till smooth. Season with salt and pepper. With the machine running, slowly add in the extra virgin olive oil and continue to process till the mix forms a
    10. continued in part 2

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