African Lobster spicy stew



Make the dark roux, set aside. Kill the lobster and remove claws and tails. Cook in boiling water for 2 minutes or until they turn a red color. Remove and run under cold water. Remove all meat from shells. Chop up meat into bite size pieces.  Add curry powder to the roux and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add the yellow and red pepper, cook for a minute.  Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring  to a boil. Simmer, covered, 20 to 30 minutes. Add water if it becomes too thick.

Add  the 1/2 teaspoon salt, pepper,cumin, cayenne, red pepper flakes,  peanut butter, and coconut milk , stirring to combine. Bring mixture to a simmer and cook for 20 minutes. Add lobster meat last minute.  Can serve with cous cous.

How to make the Roux:

2 cups vegetable oil

2 cups all-purpose flour

Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan. Stir sides of pan as well. Adjust heat if needed until roux darkens to desired color. Watch your heat and stir constantly, share the job of stirring if it is too much.  Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.

** When cooking a dark roux use caution as it will burn your hand like acid if it gets splilled on you.

For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. Stiring constantly.  The color should resemble almost like peanut butter when ready and have a strong nutty smell when ready. Set aside.


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