Lobster Stew with Roasted Red Pepper Potato Cakes

Name: Lobster Stew with Roasted Red Pepper Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, peeled and diced; Kosher salt; 2 tablespoons olive oil; 2 carrots, peeled and diced; 2 ears corn (cut from the cob); 1/2 yellow onion, diced; 1 (28-ounce) can crushed tomatoes; 2 cups vegetable stock; 3 tablespoons tomato paste; 2 cloves garlic, chopped; Freshly ground black pepper; 12 lobster claws, cooked and cut into 2-inch pieces; 1 small bunch fresh cilantro, chopped; 1/4 cup sour cream; 1 roasted red bell pepper, chopped; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1/4 cup olive oil

Servings: persons

2 potatoes, peeled and diced
Kosher salt
2 tablespoons olive oil
2 carrots, peeled and diced
2 ears corn (cut from the cob)
1/2 yellow onion, diced
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock
3 tablespoons tomato paste
2 cloves garlic, chopped
Freshly ground black pepper
12 lobster claws, cooked and cut into 2-inch pieces
1 small bunch fresh cilantro, chopped
1/4 cup sour cream
1 roasted red bell pepper, chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 cup olive oil

1
Place the potatoes in very salty water and bring to a boil.
2
Cook until soft and tender, 25 to 30 minutes.
3
While the potatoes are cooking, start the stew.
4
In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes.
5
Add the crushed tomatoes, stock, tomato paste and garlic.
6
Turn down the heat and simmer until the vegetables are cooked, about 15 minutes.
7
Season with salt and pepper and fold in the lobster and cilantro.
8
Remove from the heat, cover and set aside.
9
Strain the potatoes and mash.
10
Mix in the sour cream, roasted red pepper, dill, parsley and tarragon.
11
Season with salt and pepper.
12
Chill in the refrigerator at least 30 minutes.
13
To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter.
14
In a nonstick saute pan, heat the olive oil over medium-high heat.
15
Fry the cakes until crispy and golden brown, about 3 minutes per side.
16
Heat up the stew and serve with a potato cake on the side.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 potatoes, peeled and diced, Kosher salt, 2 tablespoons olive oil, 2 carrots, peeled and diced, and more.

Yes, Lobster Stew with Roasted Red Pepper Potato Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!