Lobster Stew with Roasted Red Pepper Potato Cakes

Name: Lobster Stew with Roasted Red Pepper Potato Cakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 794 grams crushed tomatoes; 2 carrots, peeled and diced; 2 ears corn (cut from the cob); 1 small bunch fresh cilantro, chopped; 1 Tbsp chopped fresh dill; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh tarragon; 2 cloves garlic, chopped; 6 servings Kosher salt; 12 lobster claws, cooked and cut into 2-inch pieces; 59 milliliters olive oil; 2 Tbsps olive oil; 2 potatoes, peeled and diced; 1 roasted red bell pepper, chopped; 59 milliliters sour cream; 3 Tbsps tomato paste; 473 milliliters vegetable stock; 1 yellow onion, diced

You can never have too many main course recipes, so give Lobster Stew with Roasted Red Pepper Potato Cakes a try. One portion of this dish contains around 48g of protein, 19g of fat, and a total of 472 calories. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of potatoes, canned tomatoes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Vegetable

Olive Oil

Potato

Carrot

Onion

Corn

Stew

Equipment you will use

Pot

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.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Tomato Paste

Vegetable

Cilantro

Lobster

Garlic

Stock

Remove from the heat, cover and set aside. Strain the potatoes and mash.

Ingredients you will need

Potato

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.

Ingredients you will need

Roasted Red Peppers

Salt And Pepper

Sour Cream

Tarragon

Parsley

Dill

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.

Ingredients you will need

Olive Oil

Potato

Equipment you will use

Frying Pan

Heat up the stew and serve with a potato cake on the side.

Ingredients you will need

Potato

Stew

Equipment

Pot

Frying Pan

Ingredients

Servings:

6servings

Freshly ground black pepper 794grams

crushed tomatoes 2

carrots, peeled and diced 2

ears corn (cut from the cob)1small bunch

fresh cilantro, chopped 1Tbsp

chopped fresh dill 1Tbsp

chopped fresh parsley 1Tbsp

chopped fresh tarragon 2cloves

garlic, chopped 6servings

Kosher salt 12

lobster claws, cooked and cut into 2-inch pieces 59milliliters

olive oil 2Tbsps

olive oil 2

potatoes, peeled and diced 1

roasted red bell pepper, chopped 59milliliters

sour cream 3Tbsps

tomato paste 473milliliters

vegetable stock 1

yellow onion, diced

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Roland Lavantureux Petit Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.