What is a lobster etouffee
Cajun lobster etouffee recipe 2021 - food - nc to do
This Cajun-like lobster etouffee starts with a buttery, dark roux. It's a classic Louisiana dish, and it's delicious with hot boiled rice and crusty French bread.
Feel free to make this tasty Etouffee with shrimp instead of lobster. This Creole shrimp etouffee is made with a tomato base.
What you need
- 1 cup butter, divided (8 ounces)
- 1/2 cup of flour
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 2 cloves of garlic, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 to 1 teaspoon of cayenne pepper, to taste
- 1/2 teaspoon black pepper> 1/4 teaspoon dried leaf thyme
- 2 cups of fish stock or shrimp stock
- 2 pounds of lobster tails, peeled
- 1 cup chopped green onions, with tops
- 2 to 3 tablespoons of dry sherry or good brandy, optional
- Garnish: chopped fresh parsley
Melt 1/2 cup butter in an oven over medium heat. Add the flour and reduce the heat to low. Cook, stirring constantly, until the mixture is dark brown. Keep the heat low and stir constantly to prevent scorching. See: How To Make A Louisiana Roux
- Add the chopped vegetables and spices; Cook until the vegetables soften. Gradually stir in the fish stock and simmer for 15 minutes or thicken.
- Cover the pan, remove from heat and let stand for 15 minutes.
- Serve the lobster etouffee hot around a rice mound. Sprinkle with a little parsley before serving.
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