Here’s a draft recipe from the next cookbook.
(serves 6 as a main dish or soup)
This recipe using Atlantic Acadian primary ingredients also draws on tried-and-true techniques of New Orleans, with its use of the classic “holy trinity” of bell pepper, onion, and celery, combined with a special mix of aromatic spices and herbs. Toast some of the spices in a dry saute pan over medium- to low heat until they turn aromatic, before adding them to this dish.
1/2 cup flour (organic, non enriched, all-purpose flour)
1/2 cup sunflower oil (grape seed oil or peanut oil are also possible)
1 1/2 cups coarsely chopped bell pepper (green is usual; red or orange can be used)
1 1/2 cup coarsely chopped onion (any onion except red onion)
1 cup coarsely chopped celery
1 large bay leaf (preferably fresh)
1/2 tsp dried basil
1/2 cup dried oregano
1/2 cup dried thyme leaves
1/8 tsp dried mustard
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1/8 tsp allspice
1/8 tsp toasted cumin seed
1/8 tsp toasted coriander seed
1 tablespoon coarsely chopped parsley
1/2 tsp black pepper
1/2 tsp salt
1 1 1/4 to 1 1/2 lb. (at minimum) lobster (add additional lobster if serving as a main dish, or to taste)
6 cups stock derived from steaming the live lobsters and boiling their shells
A handful of okra or green beans
optional: 1 tbsp white wine or cognac added to the stock.
1. Steam the whole, live lobster, reserving the steaming water left in pot. Allow the lobster to cool; shuck, and then cut the meat from the lobster into bite size pieces. Reserve.
2. Keep the head and shells for making the stock.
3, Place the lobster head and shells into stock pot along with the reserved lobster cooking liquid; add enough water to get a total of 6 cups of liquid; bring this to boil and simmer for 5 minutes. Turn off and reserve. You may want to filter the stock before using in the step below.
4. Heat the oil in a soup pot or large sauce pan until hot, but not smoking.
5 .Add the flour to the hot oil; stir constantly on medium heat until the mixture turns the color of a brown paper bag,
7 .Add the chopped fresh vegetables (except parsley and okra or green bean) into the oil & flour mixture, stir and cook for about two minutes.
8. Add the spice and seasoning ingredients, stir and cook for about a minute.
9. Add the lobster stock to the pot and bring to a simmer; cook for about 12 minutes (do not let soup boil; otherwise you will have to skim the foam off the top before serving).
10. Blend all the ingredients except the bay leaf in a blender on high until creamed, return the contents of the blender to the pot and bring to a simmer.
Note: Everything before now can be done in advance before moving to the next step. The following steps should be done 5 minutes before serving.
11. Once the blended mixture has reached a simmer, add a handful of cleaned okra cut into 1 inch size pieces or green beans cut into 2-inch size pieces (for the okra remove heals and tips, in the case of green beans remove side strings). Simmer for about 3 minutes.
12. Add the reserved lobster meat and cook only enough to warm the meat over medium-low heat, about two minutes.
11. Add fresh parsley, taste for salt. Serve, garnished with coarsely chopped green onions (including the green parts) .
By: Vaughan Perret & Charles Leary