Rhode Island Lobster Stew

Ingredients

• ¼ cup olive oil
• 1 hot green pepper like jalapeno, with seeds, minced
• 2 cloves garlic, peeled and sliced
• 2 medium leeks, trimmed and sliced crosswise
• 2 red onions (1 1/2 pounds total), peeled and chopped
• 1-14 1/2-ounce can diced tomatoes with liquid
• 3 medium sweet potatoes (about 2 pounds), peeled and cubed (about 5 cups)
• 3 cups dry white wine
• 4 lobsters, about 1 1/2 pounds each

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1035 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 119 grams protein; 864 milligrams cholesterol; 3030 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a deep pot over medium-high flame, heat the olive oil for 1 minute. Add hot pepper and garlic. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
2. Add the leeks and onions and cook for 3 minutes, stirring occasionally. Add the tomatoes, sweet potatoes and 2 cups of the wine. Cook, stirring occasionally, for 4 minutes.
3. Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
4. Remove the lobsters and set aside until cool enough to handle. When cooled, crack the claw shells and the body shell. Return to the pot for 5 more minutes.
5. Transfer the lobsters to a baking sheet with sides. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces. Return any lobster juices on the sheet to the pot. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.

45 minutes