Ingredients with Measurements:
- 2 live lobsters (about 1 1/2 pounds each)
- 1/2 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- Crusty bread, for serving
Special equipment needed:
- Large pot for boiling lobsters
- Large skillet or Dutch oven
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn bright red. Remove the lobsters from the pot and let them cool slightly.
2. Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes, until they start to soften.
4. Pour in the white wine and let it simmer for a minute or two.
5. Add the diced tomatoes, oregano, thyme, and red pepper flakes. Season with salt and pepper to taste.
6. Bring the sauce to a simmer and let it cook for 10-15 minutes, until it thickens slightly.
7. While the sauce is simmering, remove the meat from the lobster tails, claws, and legs. Cut the meat into bite-sized pieces.
8. Add the lobster meat to the sauce and cook for another 5 minutes, until the lobster is heated through.
9. Stir in the chopped parsley and serve the lobster bourdeto with crusty bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 26g
- Carbohydrates: 10g
- Protein: 34g
Substitutions for ingredients:
- Instead of lobster, you can use shrimp or scallops.
- Instead of white wine, you can use chicken or seafood broth.
Variations:
- Add chopped fennel or celery to the sauce.
- Use fresh tomatoes instead of canned.
- Add a pinch of saffron to the sauce for extra flavor.
Tips and tricks:
- Be careful not to overcook the lobster, as it can become tough and rubbery.
- Use a sharp knife or kitchen shears to remove the lobster meat from the shells.
- Serve the lobster bourdeto with a side salad or roasted vegetables for a complete meal.
Storage instructions:
- Store any leftover lobster bourdeto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lobster bourdeto in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lobster bourdeto in individual bowls with a sprig of parsley on top.
Garnishes:
- Chopped fresh herbs, such as basil or cilantro.
Pairings:
- Serve the lobster bourdeto with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus or green beans
- Garlic bread or crostini
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Make sure the lobsters are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Bourdeto is a traditional fish stew from the Ionian Islands in Greece. It is typically made with fish, tomatoes, onions, and red pepper flakes.
Flavor profiles:
- The lobster bourdeto is savory, slightly spicy, and has a hint of sweetness from the lobster meat.
Serving suggestions:
- Serve the lobster bourdeto as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A