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1
In a large saucepan, melt the butter over medium heat.
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2
Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes.
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3
Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until the vegetables are tender, about 5 minutes.
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4
Add the tomato paste and cook, stirring, for 5 minutes.
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5
Whisk in the cooled lobster stock, then add the sugar, tomatoes, oregano, thyme, bay leaf, lemon zest and hot sauce.
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6
Bring to a boil.
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7
Reduce the heat to low and simmer, uncovered, stirring frequently, until thick, 45 minutes to 1 hour.
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8
Add the green onions, parsley, stone crab claws, shrimp and reserved lobster meat.
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9
Continue to simmer only until the seafood is just done, about 5 minutes.
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10
Season, to taste, with salt and freshly ground black pepper.
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11
Serve stew over rice, with additional hot sauce on the side.
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12
4 Florida (spiny) lobster tails with their shells (or whole lobsters, if available)
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13
2 1/2 cups water
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14
1 medium onion, quartered
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15
1/2 cup chopped celery
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16
1 bay leaf
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17
1/4 teaspoon black peppercorns
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18
Shell and devein the lobster tails.
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19
Chop the meat, cover and refrigerate for use in the stew.
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20
In a large saucepan, combine the shells and remaining ingredients.
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21
Bring to a boil.
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22
Lower the heat and simmer for 45 minutes.
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23
Remove from the heat and strain through a fine-mesh sieve.
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24
Discard the shells and vegetables, reserving the stock.
