Simple lobster recipe

A simple recipe for Acadian Lobster & Andouille Gumbo.

Ingredients for 8 Persons
1 teaspoon Salt
1/2 teaspoon Cayenne
1/2 teaspoon White Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Thyme
1/8 cup chopped Green Onions
1 whole large Green Pepper seeded and chopped
1 whole large Red Pepper seeded and chopped
1/2 chopped White Onion
1 cup Rice
1 pound chopped Lobster Meat (5 to 6 one-pound lobsters)
1 pound Andouille Sausage
16 oz Butter
1 cup Flour
2 cups Beef Broth
1 loaf French Bread

Directions


Combine the first six ingredients in a bowl and set aside.
Bring 1 cup of water to a boil. Add 1 cup of Rice, turn off flame, and cover.
Chop Green Onions, Green Peppers, Red Peppers, and Onion. Combine into a bowl and set aside.

Using pre-cooked Lobster Meat will make your life very easy. However, if you are starting with live product, steam Lobsters and pick the meat. Chop tails into bite-size pieces, leaving a few claws intact for presentation, and set aside. Slice Andouille into bite-size pieces. Melt 8 oz of butter (1 stick) in a large pan and stir in sausage. On high heat, stir in vegetables for two minutes. Turn off heat and set aside in bowl.

To make roux, bring 8 oz of butter (1 stick) to a simmer in saucepan. Add 1 cup of flour and stir to thicken.

Bring 2 cups of beef broth to a boil in a large cooking pot. Add Sausage and Vegetable Mix. Stir for a minute. Add Rice and Spices. Stir on medium to low heat for five minutes. Then add roux. Stir for two minutes. If Gumbo is too thick, add more beef broth. Let simmer for five to ten minutes on low heat.

Just before serving, mix in the Lobster Meat and stir for one minute to warm up the meat. Leave an intact claw to put on the top of each bowl.

Warm French Bread in the oven. Slice into half inch slices and serve a couple per bowl. Great to use instead of spoons.
Enjoy!