Lobster Stew With Roasted Red Pepper Potato Cakes
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Olive Oil2 cups
Vegetable Stock3 tbsps
Tomato Paste2 cloves
Garlic (chopped)1 small
Cilantro (bunch fresh, chopped)1 cup
Sour Cream1 tbsp
Dill (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tbsp
Tarragon (chopped fresh)Directions:
1
Place the potatoes in very salty water and bring to a boil
2
Cook until soft and tender, 25 to 30 minutes
3
While the potatoes are cooking, start the stew
4
In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes
5
Add the crushed tomatoes, stock, tomato paste and garlic
6
Turn down the heat and simmer until the vegetables are cooked, about 15 minutes
7
Season with salt and pepper and fold in the lobster and cilantro
8
Remove from the heat, cover and set aside
9
Strain the potatoes and mash
10
Mix in the sour cream, roasted red pepper, dill, parsley and tarragon
11
Season with salt and pepper
12
Chill in the refrigerator at least 30 minutes
13
To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter
14
In a nonstick saute pan, heat the olive oil over medium-high heat
15
Fry the cakes until crispy and golden brown, about 3 minutes per side
16
Heat up the stew and serve with a potato cake on the side