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SideChef
Recipes
Gluten-Free
Caribbean Lobster Callaloo (Soup)
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18 INGREDIENTS • 9 STEPS • 1HR 15MINS

Caribbean Lobster Callaloo (Soup)

Recipe
Based on the traditional way of making Callaloo in the Caribbean, especially Trinidad and Tobago, but we'll be using Lobster instead of the typical Crab.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Based on the traditional way of making Callaloo in the Caribbean, especially Trinidad and Tobago, but we'll be using Lobster instead of the typical Crab.
1HR 15MINS
Total Time
$14.25
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
1 Tbsp
Olive Oil
Butter
1 Tbsp
Butter
Lobster Tail
4
Lobster Tails, washed
Garlic
4 cloves
Garlic, crushed
Culantro Leaves
2
Culantro Leaves, chopped
Celery
1 stalk
Celery, finely chopped
Onion
1
Medium Onion, diced
Fresh Thyme
4 sprigs
Fresh Thyme
Ground Black Pepper
as needed
Ground Black Pepper
Scotch Bonnet Pepper
1/4
Scotch Bonnet Pepper, thinly sliced
Salt
1 tsp
Salt
Water
2 cups
Water
Fresh Baby Spinach
15 cups
Fresh Baby Spinach, roughly chopped
Okra
12
Okra, chopped
Sweet Potato
2 cups
Sweet Potatoes, diced
Pumpkin
2 cups
Pumpkins, diced
Seafood Stock
1 1/2 cups
Seafood Stock
Coconut Milk
1 1/2 cups
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
548
Fat
27.1 g
Protein
40.3 g
Carbs
35.4 g
Love This Recipe?
Add to plan
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Caribbean Lobster Callaloo (Soup)
Save
author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
In a pan over low heat, add Olive Oil (1 Tbsp), Butter (1 Tbsp) and the Lobster Tails (4). Place the lid on and cook for about 4-5 minutes.
step 2
Remove the lobster tails. In the same pot add in Garlic (4 cloves), Culantro Leaves (2), Celery (1 stalk), Onion (1), and Fresh Thyme (4 sprigs) then give it a quick stir.
step 3
Season with Ground Black Pepper (as needed), add in Scotch Bonnet Pepper (1/4) and let it cook down for 3-4 minutes.
step 4
Remove the meat from the lobster tail shells and place the shells into the pot. Give it a quick stir and season with Salt (1 tsp).
step 5
Add Water (2 cups) and bring up to a boil for 10-15 minutes.
step 6
At this point remove the shells. Add in the Fresh Baby Spinach (15 cups), Okra (12), Sweet Potatoes (2 cups), Pumpkins (2 cups), Seafood Stock (1 1/2 cups) and Coconut Milk (1 1/2 cups). Give it another stir, bring it to a boil.
step 7
Place the lid on and let it cook on a steady boil for about 45-50 minutes.
step 7 Place the lid on and let it cook on a steady boil for about 45-50 minutes.
step 8
Using a swizzle stick break down the soup till nice and smooth. If you have a stick blender pulse the soup, but do not blend as we want to avoid a frothy consistency.
step 9
Add in the lobster tail meat and stir. Serve and enjoy!
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Tags
Gluten-Free
Lunch
Fish & Seafood
Caribbean
Dinner
Pumpkin
Shellfish
Vegetables
Soups & Stews
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