Lobster Stew — Recipe from Revenge Cafe’

In the opening scenes of Revenge Cafe, Mandy finds Chance had made one of his specialties to welcome her to the island of St. Thomas: Lobster Stew. For those of you thinking the stew sounds good — or for those of you incredulous that you can do a lobster stew in a crock pot — here’s the recipe:

Chance’s Lobster Stew

 

Ingredients:

  • 4 lobster tails
  • 2 shallots, pealed and roughly chopped
  • 2 cloves garlic, smashed and skins removed
  • 2 cans (14.5 ounces) diced tomatoes with juice
  • 1 qt. chicken broth OR 2 cups each chicken broth and lobster broth (if you use only lobster broth, you’ll kill the stew with too much of a good thing)
  • 1 jalapeno, diced (remove seeds first if you want less heat)
  • ½ tsp paprika
  • 1 Tbs Old Bay
  • 1 pt. heavy cream
  • ¼ C. fresh parsley, chopped

Directions:

  • Sauté shallots until translucent.
  • Mix together in the crock pot:  cooked shallots, smashed garlic, diced tomatoes (including the juice in the cans), broth, jalapeno, paprika and Old Bay.
  • Cut off the fan parts of the lobster tails and add them to the crock pot. Refrigerate the meaty part for now, keeping the shells on.
  • Secure lid on crock pot and cook on high for 3 hours or on low for 6.
  • Remove tail ends from crock pot and discard.
  • Remove soup and puree to desired chunkiness; return to pot.
  • Drop in the meaty part of the tails (shells still on) and cook on low for 45 minutes or until the shells turn red.
  • Remove tails from crock pot and let cool.
  • Make sure the crock pot is set on low and stir in the cream.
  • When tails are cool enough to touch, cut in half down the length and remove the flesh from the shells. Discard the shells.
  • Roughly chop lobster meat, return it to the stew and stir.
  • Ladle into bowls and sprinkle with parsley before serving.

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