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Lobster Stew With
Tomatoes and Peppers
Ingredients
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4 1 1/4- to 1
1/2-pound live
lobsters 3 tablespoons olive oil
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1 medium onion, finely
chopped
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2 medium Hungarian yellow
wax peppers or 1 large green bell pepper, finely chopped
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1 1/2 pounds plum tomatoes,
seeded, finely chopped
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5 tablespoons minced fresh
parsley
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1 bay leaf
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1/4 teaspoon dried thyme
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Pinch of sugar
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1/4 cup brandy
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1 8-ounce bottle
clam
juice
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1 cup water
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3 garlic cloves, minced
Directions
Working in batches and using tongs, lower
lobsters into
large stockpot of rapidly boiling water. Boil 5 minutes. Using tongs,
transfer lobsters
to platter. Cool completely. Working over bowl to catch juices from
lobsters
and using kitchen shears, cut tails from lobsters. Cut each tail into 3
rounds. Split open
lobster heads and bodies; remove
tomalley (green liver) and reserve (about 2 tablespoons total). Divide
each large claw into 2 pieces, cutting 1 side open for easy removal of
claw meat. Set aside
lobster pieces and juices. Heat 3
tablespoons oil in heavy large deep skillet or pot over medium-high heat.
Add onion and peppers; sauté until slightly softened, about 5 minutes. Add
tomatoes, 2 tablespoons minced fresh parsley, bay leaf, thyme, and pinch
of sugar. Sprinkle with salt. Bring to boil. Reduce heat and simmer until
mixture thickens, about 20 minutes. Add brandy and simmer 2 minutes. Add
all reserved lobster
pieces and juices to skillet; simmer 5 minutes. Mix in
clam
juice and 1 cup water. Bring to boil. Reduce heat, cover and simmer 10
minutes longer. Add reserved tomalley, 2 tablespoons minced fresh parsley,
and minced garlic to skillet with
lobster and
simmer uncovered 5 minutes. Transfer
lobster pieces
to bowl. Transfer sauce to blender and puree until smooth, thinning with
more water if desired. Season sauce to taste with salt and pepper.
Transfer sauce to serving bowl. Top with
lobster pieces.
Sprinkle with remaining 1 tablespoon parsley and serve.
Source:Stew
Lobster
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