By Chef William Turner
As many are aware, I had the pleasure of cheffing down in New Orleans and fell in love with the bold flavors, bright people and soulful music. Very few dishes do I enjoy as much as Étouffée. I chose lobster for today’s dish in honor of National Lobster Day (June 15). Please feel free to substitute shrimp, crab or the traditional crawfish if you wish. No matter what, this is sure to be a crowd-pleaser that brings comfort to all who eat it.
Ingredients
- 3 cups chicken stock
- 3 cups lobster, cut in bite size chunks
- 1 cup seafood stock
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup red peppers, chopped
- 1/2 cup flour
- 1/2 cup white wine
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup green onion, chopped
- 1/4 cup oil
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 tbsp cajun seasoning
- 1 tbsp basil
- 1 tbsp black pepper
- 1 tsp salt, to taste
- 1 tbsp parsley
- 1-2 dashes hot sauce
- 1 squeeze of a lemon
Directions
- The first thing to do is start your roux. Heat the oil, butter and flour to medium in a large pan, stirring constantly. This is a blonde roux, so you really don’t have to cook more than a minute or two before adding the diced veggies (mirepoix), plus the peppers and garlic.
- Sauté a minute or two and then add your liquids (wine plus the stocks).
- Season and and let simmer for 10 minutes on a medium-low heat.
- Add tomatoes.
- Now add the basil, hot sauce and a squeeze of a lemon. Be sure to taste and adjust seasoning to your liking.
- Finally, add the uncooked or cooked lobster (I suggest uncooked) and basil and let simmer on low for 10 minutes. Remove from heat, add chopped parsley and serve over white rice with a giant slab of fresh cornbread and enjoy.
If this is too much for you, feel free to use half the recipe and adjust your seasoning accordingly.
Bon appétit!
Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at www.chefwilliamturner.com.
