Lobster Etouffee
User Reviews
5
-
Cuisine
Vegetarian
Lobster Etouffee
Description
The Lobster Etouffee starts with a roux of butter and neutral oil cooked until it reaches a caramel color, forming the base for its characteristic nutty depth. Vegetables including chopped onion, celery, bell pepper, and garlic are softened in the roux, absorbing flavors and softening texture. Spices like black, white, and cayenne pepper, plus Cajun seasoning, bay leaves, and hot sauce, infuse the dish with layers of warmth and complexity.
After deglazing with clam juice, diced tomatoes, and chicken stock, the mixture simmers until thickened. Adding tender lobster meat at the end preserves its delicate texture. Butter enriches the sauce before garnishing with fresh green onions and parsley. Serving it over steamed rice completes this hearty and flavorful dish that showcases classic Cajun seafood cooking.
Ingredients
- adapted from Paula Deen and Emeril Lagassee
- ¼ cup neutral cooking oil generic cooking oil
- ¼ cup butter plus 4 tablespoons butter reserved
- ½ cup flour plus extra flour as needed to form a paste
- 1 ½ cup chopped yellow onion
- 1 cup celery chopped
- ½ cup green bell pepper chopped
- 3 garlic minced, cloves
- 2 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon Cajun seasoning or to taste
- 3-5 hot sauce dashes or to taste
- 1 8- ounce clam juice jar
- 1 14.5- ounce diced tomatoes canned
- 3 cups chicken stock
- 1 teaspoon salt
- 1 pound langostinos can substitute crawfish or shrimp, 4 cups
- ½ cup green onion plus extra for garnish, minced
- ½ cup parsley minced fresh leaves
Instructions
- To make the roux, melt butter with oil in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste and cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
- Add the onion, green pepper, celery, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.
- Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add clam juice, chicken broth, tomatoes with their juice and salt to taste. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens.
- Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the green onions, parsley and serve over steamed rice.
User Reviews
Overall Rating
5
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