Lobster Tail Étouffée


image
Think Cajun. Think Creole. Think Étouffée (pronounced ay-TOO-fay). You may have encountered this in one of your visits to Louisiana or the coastal areas of the Mississippi.  This dish usually consists of shellfish served with rice.  It uses the cooking method of smothering, hence the French name which means “suffocated.” The most common shellfish used is crawfish, but other versions are made with crab or shrimp.  It all depends on one’s preference or which shellfish is in season.

For this recipe, I used lobster tails and it is just as good, if not better.  Okay, I may be a little biased towards lobster!

INGREDIENTS image

DIRECTIONS

In a large pan or wok, heat butter over medium-high heat until melted. Add in onions, celery, bell pepper, and stir-fry for about 10 minutes.  Add the lobster tail and bay leaves. Reduce heat to medium and cook for another 1o minutes, stirring constantly.  Dissolve flour in water and add to the mixture. Add salt and cayenne pepper. Reduce heat to low and add in cilantro and green onions.  Let simmer for 3 minutes.  Remove from heat. Discard bay leaves.  Serve warm over steamed rice. (I used a combination of white rice and sprouted rice).

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s