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baked lobster with shrimp étouffée

2020-09-10

Is it a sauce, stew or soup? Maybe it's all three at the same time ...

This recipe has strong similarities with crawfish étouffée over rice, lobster with crawfish étouffée and butter-poached lobster with shrimp étouffée, but this one again presents differently. Unlike the latter two, the lobster remained whole until served this time.

These are lobster tails from the Las Cruces Sam's Club. They're not as big as they used to be. I've had some that weighed as much as these two together. But even these 'small' ones were more than enough for a meal.

INGREDIENTS

This is what you need for 2-4 servings:

• 2 large rock lobster tails, 3/4 lbs. and up
• 2 cups rice
• 1 lb. salad shrimp
• 2 lbs. medium shrimp, tail-on, fully cooked
• 2 lbs. tomatoes
• 1 can tomato paste
• flour
• S&P, seasoning

Pic1: baked lobster with shrimp étouffée

Directions

2020-09-10

Pic2: Cajun trinity celery, onions, bell peppers
Pic3: tomatoes
Pic4: flour

• Sauté onions, celery and bell peppers for 10-15 minutes.
• Add quartered tomatoes, tomato paste, 2 cups of water.
• Bring to a boil. Reduce heat, cover and simmer until the tomatoes fall apart.
• Optional:
  • Puree part or all of the vegetables to thicken the sauce.
  • Alternatively, thicken with flour / oil dough.
    Alternatively, simmer down until the sauce thickens.

 

Pic5: blended with shrimp
Pic6: all done
Pic7: boiling rice

• Puree the soup and quarter to half of the shrimp.
• Add the remaining shrimp.
• Simmer 5-10 minutes.
• Meanwhile, cook the rice.

 

Pic8: lobster, butter
Pic9: baked
Pic10: served

• Thaw the lobsters overnight in the refrigerator, or in the oven for 1 hr. @ 200 ºF.
• Preheat the oven at 380 ºF.
• Cut through the lobster tails lengthwise on the bottom side.
• Crack the shell lengthwise on the top as well to open up the lobster tail.
  IMPORTANT:
  • Completely remove the tail from the shell, then place it back.
  • Otherwise the meat will stick to the shell and will be difficult to remove after cooking.
• Cut a stick of butter lengthwise, place one half inside each of the lobsters. (Pic8)
• Bake for 10-15 minutes at 380 ºF. Baste a few times with melted butter.
• Remove from the oven and serve immediately with the shrimp étouffée over rice.

 

Pic11-13: served

• Enjoy.
• Refrigerate leftovers. (Pic13)

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b. shrimp étouffée soup

This was the very same sauce / stew / soup as above, reheated later that same day.
It was perfectly good when served as a soup. I didn't even have to add extra water.

INGREDIENTS

This is what you need:

• shrimp étouffée as above.

Pic14: shrimp étouffée soup

Directions

• If the 'soup' is too thick to your liking, add water or stock.
• Optional:
  • Blend all the shrimp into the soup.
  • Add shredded leftover lobster into the soup, similar to bisque.
• Reheat, serve and enjoy.
• I added chipotle hot sauce. ☺

---

lobster roll

2020-09-12

Leftover lobster is too precious to let it go to waste.

INGREDIENTS

This is what you need for each serving:

• bread roll, toasted
• 1 cup shredded lobster meat, cooked

Pic15: lobster roll

Directions

2020-09-12

Pic16-18: lobster roll

• Cut leftover lobster tail into small pieces.
• Toast a bread roll.
• Add lobster pieces.
• Add tartar or other sauce of your choice to taste.
• Close, serve and enjoy.

 

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