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Carribean Lobster Stew with Spicy Fritters (Emeril Lagasse) Recipe

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Carribean Lobster Stew with Spicy Fritters (Emeril Lagasse)
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Ingredients
37
Count
Nutrition
2367
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic, and chiles, bring to a boil. Reduce the heat and simmer for 60 minutes.
  2. Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with fritters and a drizzle of the mayonnaise.
  3. Spicy Fritters:
  4. Heat the oil in a saute pan over medium heat.
  5. Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool.
  6. Make a batter by combining the 3 eggs, milk, and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well.
  7. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning.
  8. Red Pepper Mayonnaise:
  9. In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion.
  10. Yield: about 1 cup
  11. *RAW EGG WARNING
  12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2366.88 Kcal (9910 kJ)
Calories from fat 1135.37 Kcal
% Daily Value*
Total Fat 126.15g 194%
Cholesterol 848.7mg 283%
Sodium 5412.11mg 226%
Potassium 2851.86mg 61%
Total Carbs 176.47g 59%
Sugars 25.86g 103%
Dietary Fiber 25.52g 102%
Protein 138.4g 277%
Vitamin C 135.2mg 225%
Iron 10.7mg 60%
Calcium 1239.6mg 124%
Amount Per 100 g
Calories 160.32 Kcal (671 kJ)
Calories from fat 76.91 Kcal
% Daily Value*
Total Fat 8.55g 194%
Cholesterol 57.49mg 283%
Sodium 366.59mg 226%
Potassium 193.17mg 61%
Total Carbs 11.95g 59%
Sugars 1.75g 103%
Dietary Fiber 1.73g 102%
Protein 9.37g 277%
Vitamin C 9.2mg 225%
Iron 0.7mg 60%
Calcium 84mg 124%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.1
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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