Rhode Island Lobster Stew

1. 1

   In a deep pot over medium-high flame, heat the olive oil for 1 minute.

2. 2

   Add hot pepper and garlic.

3. 3

   Cook until the pepper and garlic turn black, about 2 to 3 minutes.

4. 4

   Add the leeks and onions and cook for 3 minutes, stirring occasionally.

5. 5

   Add the tomatoes, sweet potatoes and 2 cups of the wine.

6. 6

   Cook, stirring occasionally, for 4 minutes.

7. 7

   Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes.

8. 8

   Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.

9. 9

   Remove the lobsters and set aside until cool enough to handle.

10. 10

    When cooled, crack the claw shells and the body shell.

11. 11

    Return to the pot for 5 more minutes.

12. 12

    Transfer the lobsters to a baking sheet with sides.

13. 13

    Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces.

14. 14

    Return any lobster juices on the sheet to the pot.

15. 15

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.