Shrimp Etouffee is a classic. Crawfish Etouffee, a staple. Lobster Etouffee turns it all on it’s ear. It’s the same goodness that this dish provides with a twist.
5 Lobster Tails, meat removed and sliced bite size 1 Onion, finely chopped 2 Celery Stalks, finely chopped 1 Bell Pepper, finely chopped 3 Garlic Cloves, minced 1 Bunch of green onions 1/2 C Parsley, chopped 1/4 C Flour 1/2 Stick of Butter 1 C Diced Tomatoes 2 Tbsp Tomato Paste 1/2 Lemon, Juiced 2 Tsp Worcestershire Sauce 2 C Chicken Stock 1 Bay Leaf 1 Tsp Thyme 1 Tsp Onion Powder 1 Tsp Garlic Powder 1/2 Tsp Cayenne Pepper Cajun seasoning to taste
In a heavy bottomed pot, prepare a blonde roux by adding the flour to melted butter. With a wooden spoon stir constantly, until the flour cooks presenting a dark beige coloring. Add the previously chopped onion, bell pepper and celery. Cook vegetables until wilted. Add the garlic and cook a few minutes more; until fragrant. Add the tomatoes, paste and diced; stirring to incorporate.
Add the chicken stock, lemon juice, worcestershire and bay leaf. Season to taste by adding the creole seasoning, thyme, cayenne, onion and garlic powder. Bring to a boil and lower to a simmer. Simmer for thirty minutes to condense the flavor. Add the chopped lobster meat and cook for an additional 3-5 minutes. Taste and adjust the seasoning as needed. Add the chopped parsley and green onion. Cook for an additional two to three minutes. Serve immediately with rice and enjoy ✨
