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.