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.
Total Time
1hr 15min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
4
Ingredients
•
1
tbsp
Olive Oil
•
1
tbsp
Butter
•
4
Lobster Tails
, washed
•
4
cloves
Garlic
, crushed
•
2
Culantro Leaves
, chopped
•
1
stalk
Celery
, finely chopped
•
1
Medium mittelgroß Medium medium mediano
Onion
, diced
•
4
sprigs
Fresh Thyme
•
1/2
tsp
Ground Black Pepper
•
1/4
Scotch Bonnet Pepper
, thinly sliced
•
1/2
tsp
Salt
•
2
cups
Water
•
15
cups
Fresh Baby Spinach
, roughly chopped
•
12
Okra
, chopped
•
2
cups
Sweet Potatoes
, diced
•
2
cups
Pumpkins
, diced
•
1 1/2
cups
Seafood Stock
•
1 1/2
cups
Coconut Milk
Cooking Instructions
1.
In a pan over low heat, add Olive Oil (1 tablespoon), Butter (1 tablespoon) and the Lobster Tail (4). Place the lid on and cook for about 4-5 minutes.
2.
Remove the lobster tails. In the same pot add in Garlic (4 clove), Culantro Leaves (2), Celery (1 stalk), Onion (1), and Fresh Thyme (4 sprig) then give it a quick stir.
3.
Season with Ground Black Pepper (1/2 teaspoon), add in Scotch Bonnet Pepper (1/4) and let it cook down for 3-4 minutes.
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 (3/4 teaspoon).
5.
Add Water (2 cup) and bring up to a boil for 10-15 minutes.
6.
At this point remove the shells. Add in the Fresh Baby Spinach (1 pound), Okra (12), Sweet Potato (2 cup), Pumpkin (2 cup), Seafood Stock (1 1/2 cup) and Coconut Milk (1 1/2 cup). Give it another stir, bring it to a boil.
7.
Place the lid on and let it cook on a steady boil for about 45-50 minutes.
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.
9.
Add in the lobster tail meat and stir. Serve and enjoy!
Nutrition Per Serving
CALORIES
548
FAT
27.1 g
PROTEIN
40.3 g
CARBS
35.4 g
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