Ingredients
- 2 tablespoons olive oil
- 6 ounces chorizo sausage
- 2 bay leaves
- 1 cup small diced onions
- 3 tablespoons small diced red peppers
- 1 whole live lobster
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons chopped parsley
- 1/2 cup chopped green stuffed olives
- 1/2 cup chopped black olives
- 2 cups small diced potatoes, blanched
- 1 1/2 cups chopped tomatoes
- 1/2 cup white wine
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Essence
- 1/4 cup sliced green onions
- Crusty bread
Directions
In a large saute pan heat 2 tablespoons olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down. Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes. Season with the salt and crushed red pepper. Add the white wine and water. Cover and simmer for 8 minutes.
To assemble: Remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with Essence, sliced green onions, and crusty bread.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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