🍲 Creole Lobster Stew

Name: Creole Lobster Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g onions (4 onions); 2 small garlic cloves; 1 red bell pepper; 200 g okra pods; 250 g spinach; 250 g waxy potatoes (4 waxy potatoes); 2 tbsp olive oil; 1.25 l poultry broth; 200 ml coconut milk (9 % fat); 3 sprigs thyme; 500 g lobster tails (2 lobster tails; fresh or thawed); 1 bunch spring onions; 2 red chili peppers; 0.5 lime; salt; pepper

280 kcal · 30 min · 4 servings

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Ingredients

150 g onions (4 onions)
2 small garlic cloves
1 red bell pepper
200 g okra pods
250 g spinach
250 g waxy potatoes (4 waxy potatoes)
2 tbsp olive oil
1.25 l poultry broth
200 ml coconut milk (9 % fat)
3 sprigs thyme
500 g lobster tails (2 lobster tails; fresh or thawed)
1 bunch spring onions
2 red chili peppers
0.5 lime
salt
pepper

Instructions

1. Peel the onions and garlic. Dice both ingredients very finely.
2. Halve the bell pepper. Remove the core and wash the halves. Dice the bell pepper flesh finely.
3. Wash the okra pods and remove the tough ends.
4. Remove the tough stems from the spinach. Wash the leafy greens thoroughly in cold water. Let them drain well.
5. Chop the drained spinach roughly.
6. Peel the potatoes. Wash them and cut them into quarters.
7. Heat the oil in a large pot.
8. Add the diced onions and garlic to the pot. Sauté them over medium heat for 3 minutes.
9. Add the bell pepper, okra pods, and potato pieces. Sauté everything briefly while stirring.
10. Pour the broth and coconut milk into the pot.
11. Wash the thyme sprigs. Shake them dry and add them to the soup.
12. Bring the soup to a boil. Reduce the heat and let it simmer for about 25 minutes over low heat.
13. Cut open the undersides of the lobster tails using a sturdy pair of kitchen scissors.
14. Break the shells apart with your hands. Remove the meat from the shell.
15. Cut the lobster meat into small pieces.
16. Trim the spring onions. Wash them and let them drain.
17. Slice the spring onions diagonally into thin rings.
18. Wash the chili peppers. Dry them. Cut them lengthwise and remove the seeds. Finely chop the peppers.
19. Add the spring onions, lobster meat, and chopped spinach to the soup.
20. Bring the soup back to a boil. Let it cook for another 10 minutes.
21. Squeeze the juice of half the lime into the soup.
22. Season the soup to taste with salt, pepper, and lime juice.

Nutrition per serving

kcal: 280
Protein: 25 g · Fett/Fat: 11 g · Carbs: 18 g