Rustic Portuguese-inspired lobster stew is loaded with potatoes, chorizo, olives and lobster!
So this is another Vineyard-inspired dish. One of our favorite watering holes is Offshore Ale. They brew their own beer on the island and it’s delicious. They also serve up good food: pizzas, burgers and a few noteworthy entrees like their lobster mac and cheese and their Portuguese fisherman’s stew. Theirs is loaded with clams, mussels and fish, but also has chorizo, tomatoes and olives. My version uses lobster as the star since my husband is allergic to clams and mussels. Sometimes add shrimp, scallop or squid, depending on what’s fresh.
Serve this on a chilly night with a piece of grilled bread for sopping up the sauce. And don’t forget a nice big glass of wine. Dinner perfection! It gets raves reviews every time and is one of Jeff’s favorite lobster dishes, along with my lobster risotto.
My favorite brand of chorizo is D’Artagnan, but any Spanish chorizo will do. And use a mix of green and black olives or all kalamata.
- 1 large Idaho potato, peeled and cut into ½-inch cubes
- 1 Tbsp. olive oil
- 2 small links of chorizo, sliced
- 1 medium yellow onion, diced
- 3 Tbsp. finely chopped red bell pepper
- 2 bay leaves
- 5 cloves garlic, minced
- 1 small shallot, minced
- ½ cup olives, kalamata or a mix of black and green
- 2 vine-ripened tomatoes, seeded and chopped
- ¼ tsp. crushed red pepper flakes, or more to taste
- 2 1-1/4 pound lobsters, split in half lengthwise
- ½ cup white wine
- 1 small scallion, thinly sliced
- Place potatoes in a small pan and cover with water. Bring to a boil and simmer until cooked through, about 8 minutes. Drain and set aside.
- Heat the olive oil in a large pan over medium heat. Add the chorizo and saute until just browned. Stir in the onions, red pepper and bay leaves. Cook for 3 minutes, stirring frequently. Next, add the garlic and shallots and cook for 1 minute.
- Stir in the olives, potatoes, tomatoes, and red pepper flakes. Season to taste with salt. Cook for 3 minutes.
- Add the lobster halves, shell side down, nestling them in among the vegetables. Add the wine and ½ cup water. Cover the pan and simmer until the lobsters are cooked through, about 10 minutes.
- To serve, transfer the lobster to a shallow soup bowl and top with the vegetables and broth. Garnish with sliced scallions.