Shrimp and Lobster Stew


2 Roma tomatoes, washed, dried, diced

1 cup parsley leaves, washed, dried, stems removed

2 cups baby kale

2 green onions, washed, dried, chopped

½ red onions, roughly chopped

3 large garlic cloves, chopped, divided

1 Lb. raw large shrimp or prawns, peeled, deveined, tail on

2 lemons, juice of, divided

4 cups water

1 bay leaf

½ teaspoon dried minced ginger

Salt and pepper

1 Lb. lobster tail (2 lobster tails, 8 Oz. each)

Olive oil

1 teaspoon crushed red pepper

1 teaspoon ground coriander

Two 15 Oz. cans chicken broth

½ cup dry white wine

Prep tomatoes, parsley, kale, onions and garlic, then set aside.

Season shrimp with a little salt, pepper and juice of ½ lemon, then refergerate briefly.

Boil four cups water seasoned with bay leaf, one garlic clove, ginger, salt and pepper.

Add lobster tails, then change heat to medium-high, cover and cook for 3 minutes or until lobster shells turn bright pink.

Remove lobster from and set aside to cool, then keep broth to use later.

When cool enough to handle, cut lobster shell2 down the middle with a pair of kitchen scissors.

Remove tails from their shells and chop into bite-size chunks.

In a large pot, heat two tablespoon of olive oil on medium-high heat.

Saute onions with pepper flakes.

To that, add remaining garlic.

Toss together briefly then add tomatoes, salt, pepper and coriander.

Add white wine and cook to reduce.

Into the same pot, using a mesh colander, pour in lobster broth.

Follow with chicken broth and remaining lemon juice.

Let broth come to a high simmer, then add shrimp.

One minute later, add chunks of cooked lobster.

Stir in kale, green onions, parsley, then remove from heat.

Let sit covered for 5 minutes.

Divide into 4 bowls, then serve with French rolls. Enjoy!
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