Description
This vibrant Seafood Stew with Shrimp and Lobster is a hearty and aromatic dish combining succulent lobster tails and tender shrimp in a flavorful broth enriched with garlic, tomatoes, kale, and white wine. Perfect for a cozy dinner, this stew’s balanced spices and fresh herbs bring a lovely Mediterranean-inspired touch to your table in just 40 minutes.
Ingredients
Poaching Liquid
- 4 cups water
- 1 bay leaf
- 1/2 teaspoon ground ginger
- 1 large garlic clove, chopped (divided)
- Kosher salt
- Black pepper
Seafood
- 1 pound large shrimp or prawns, peeled, deveined, tail-on
- 1 1/2 lemons, divided
- 1 pound (about two) lobster tails
Soup Base
- 2 tablespoons extra virgin olive oil
- 1/2 red onion, roughly chopped
- 1 teaspoon red pepper flakes
- 2 Roma tomatoes, diced
- 1 teaspoon ground coriander
- 3 large garlic cloves, chopped (remaining from divided garlic)
- 1/2 cup dry white wine
- 2 15-oz cans chicken broth
Greens and Garnish
- 2 cups baby kale
- 2 green onions, chopped
- 1 cup fresh parsley leaves
Instructions
- Make the poaching liquid: In a medium pot or deep sauté pan, combine water, bay leaf, ground ginger, one chopped garlic clove, and a pinch of kosher salt and black pepper. Bring the mixture to a boil over high heat to infuse the flavors for poaching seafood.
- Season the shrimp: While the broth is heating, place the shrimp in a medium bowl. Toss them with the juice of half a lemon and a pinch of salt and pepper. Set aside to marinate briefly.
- Poach the lobster: Add lobster tails to the boiling water. Reduce heat to medium-high, cover the pot, and cook until the shells turn bright pink, approximately 3 minutes. Remove the lobster with tongs to a cutting board to cool. Turn off the heat and keep the broth for later use.
- Peel the lobster: When cooled enough to handle, use kitchen scissors to carefully cut down the middle of the lobster shells. Remove the meat by hand and chop it coarsely into bite-sized pieces for the stew.
- Create the soup base: Heat olive oil over medium-high heat in a large pot until shimmering. Add the chopped red onion and red pepper flakes, and sauté until the onion softens, about 5 minutes. Stir in the remaining 3 garlic cloves and cook until fragrant, around 1 minute. Add diced tomatoes, ground coriander, and season with salt and pepper, stirring to combine.
- Finish the broth: Pour in white wine and let it cook for 3 to 5 minutes to reduce slightly. Then add the canned chicken broth, followed by the reserved lobster poaching broth strained through a mesh colander. Squeeze in the juice from the remaining 1/2 lemon and stir.
- Cook the shrimp: Bring the broth to a high simmer. Add the seasoned shrimp and cook briefly for about 1 minute until just starting to turn opaque. Then gently stir in the chopped cooked lobster meat.
- Finish and serve: Add baby kale, chopped green onions, and fresh parsley to the pot. Remove from heat and cover. Let the stew sit for 5 minutes to allow the kale to soften perfectly. Serve hot for a comforting seafood meal.
Notes
- Use fresh or thawed seafood for best flavor and texture.
- Adjust red pepper flakes to control the stew’s heat level.
- Substitute chicken broth with seafood or vegetable broth for a richer seafood flavor.
- Can be served with crusty bread or over rice for a complete meal.
- Leftovers keep well refrigerated for up to 2 days.
