Fricassee was originally a stew of meat, shellfish or fish or vegetables in a white or brown sauce. The recipe we are offering you today does not fit into the original definition which has evolved over time and includes many more varieties. This is a perfect recipe if you want to have sauce with your lobsters in order to simply add rice or légumes pays.
For 4 servings:
- 4 lobsters
- 2 tomatoes
- 1 half can of tomato puree
- 1 clove of garlic
- Leaves or seeds of allspice
- 1 West Indian pepper (if you like to eat spicy)
- 1 onion
- 1 lemon
- 2 tablespoons of oil
- 1½ glass of water
- Separate the lobster head from its tail.
- Put the lobster tails to boil in water with the spices (country onion, parsley and thyme), no more than 5 minutes.
- Remove the lobsters from the water.
- Brown the onion with the oil. Add the chopped tomatoes, garlic, tomato puree, salt and pepper.
- Finely chop the onions and place them in a sauté pan with the previously heated oil. Leave to return for 2 minutes over very low heat.
- Incorporate the pieces of lobster tails. Mix gently and cook over medium heat for 5 min.
- Add the two crushed tomatoes, the ½ can of tomato puree and the 3 tablespoons of lobster brisque. Add salt and pepper.
- Pour in the water. Leave to cook for 10 minutes.
- Stir in chopped parsley and lemon juice.
- Simmer for 2 min.
- Serve with Creole rice.