Rustic Portuguese-inspired lobster stew is loaded with potatoes, chorizo, olives and lobster!
Author: Erin Berdan
Recipe type: Main
Cuisine: Portuguese
Serves: 2 servings
Ingredients
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
Instructions
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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/portuguese-lobster-stew/