Lobster Stew with Roasted Red Pepper Potato Cakes
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 36
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 56
- Cholesterol
- 386
- Sodium
- 1623
- Total: 1 hr 50 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 55 min
Ingredients
2 potatoes, peeled and diced
Kosher salt
2 tablespoons olive oil
2 carrots, peeled and diced
2 ears corn (cut from the cob)
1/2 yellow onion, diced
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock
3 tablespoons tomato paste
2 cloves garlic, chopped
Freshly ground black pepper
12 lobster claws, cooked and cut into 2-inch pieces
1 small bunch fresh cilantro, chopped
1/4 cup sour cream
1 roasted red bell pepper, chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 cup olive oil
Directions
- Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
- While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
- To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side.