Set a large, 4-quart Dutch oven over medium heat and add the olive oil. Season the oxtails with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Add half the oxtails to the Dutch oven and cook until seared and well browned on all sides, about 4 to 5 minutes. Remove the seared oxtails to a platter and repeat with the remaining oxtails, being sure to remove the oxtails to the platter once seared.

Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, shallots, garlic, green onions and ginger to the pan and saute for 2 minutes, stirring often. Add the tomato paste and stir well to combine. Sprinkle the flour over the vegetables and continue to cook, stirring, for 3 minutes. Add the stout to the Dutch oven and increase the heat to medium-high.

Bring the stout to a boil and cook for 5 minutes. Add 3 1/2 cups of the stock, bay leaves, thyme, habanero and allspice. Return the seared oxtails back to the Dutch oven and stir. Bring the soup to a boil, lower the heat to a simmer, and cook the oxtails for 1 hour (skimming the fat and scum from the surface). Add the beans to the Dutch oven and cook, stirring occasionally, until tender, about 4 hours longer, adding additional stock if the liquid becomes too thick before the beans and meat are tender. Season the beans with the remaining teaspoon of salt after they have cooked about 2 hours. When the beans and meat are both tender, taste and adjust the seasoning, if necessary. Stir in the chopped cilantro and the parsley.

To serve the dish, ladle the soup into warmed shallow soup bowls. Sprinkle with some of the chopped lobster tails and top with a dollop of the tomato jam. Garnish with 2 fried plantain chips and cilantro leaves.

In a medium non-reactive bowl, whisk together the lemon, lime and orange juices, sherry, rum, olive oil, Essence, paprika, salt, parsley and cilantro. Transfer to a large 1-gallon re-sealable plastic food storage bag.

Using a large chef's knife, cut the lobster tails in half through the shell lengthwise. Remove the tails from the shell, as well as black vein that runs through it. Transfer the tail halves to the food storage bag with the marinade and seal. Place the bag inside a mixing bowl to prevent leakage, and refrigerate for at least 4 hours, and up to 6 hours.

Remove the lobster from the refrigerator and allow it to come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Remove the lobster tails from the marinade (reserve the marinade) and place them on the grill, cut side down, and grill for 4 minutes, turning every minute to ensure even cooking.

Remove from the grill, allow to cool and roughly chop. Set aside until ready to serve the soup

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

Yield: about 1/2 cup

Set a large 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the plantains in 2 batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.