Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 2 Scotch bonnet peppers, seeded and minced
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons tomato paste
• 1 pint cooled Lobster Stock, recipe follows
• 1 tablespoon sugar
• 4 cups peeled, seeded and chopped tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon grated lemon zest
• 1 teaspoon hot red pepper sauce
• 1/2 chopped green onions, green tops only
• 1/4 cup chopped fresh parsley leaves
• 8 stone crab claws, slightly cracked
• 1 pound medium shrimp, peeled and deveined
• Reserved lobster tail meat
• Salt and freshly ground black pepper
• 4 cups steamed long grain rice, accompaniment

Directions

Lobster Stock:

4 Florida (spiny) lobster tails with their shells (or whole lobsters, if available)

2 1/2 cups water

1 medium onion, quartered

1/2 cup chopped celery

1 bay leaf

1/4 teaspoon black peppercorns

Shell and devein the lobster tails. Chop the meat, cover and refrigerate for use in the stew.

In a large saucepan, combine the shells and remaining ingredients. Bring to a boil. Lower the heat and simmer for 45 minutes. Remove from the heat and strain through a fine-mesh sieve. Discard the shells and vegetables, reserving the stock.

Yield: about 1 pint