--- title: "Flavors of the World Dominican Republic Recipe" url: https://www.casadecampo.com.do/blog/2016/08/22/flavors-of-the-world-dr-recipe/ date: 2016-08-22 modified: 2026-09-02 lang: en author: "Casa de Campo" description: "Lobster Stew with Hints of Cocoa, Peanuts, Cilantro & Ginger Crust On June 24th, Casa de Campo Resort hosted four acclaimed chefs from around the Dominican Republic to show off..." categories: - "Blog" image: https://www.casadecampo.com.do/wp-content/uploads/2025/10/La_Cana_dining_2_21305-800x600-2.jpg word_count: 472 --- # Flavors of the World Dominican Republic Recipe ## Key Takeaways - Casa de Campo Resort hosts four acclaimed chefs from around the Dominican Republic on June 24th as part of its Flavors of the World event series. - Lobster Stew with hints of Cocoa, Peanuts, Cilantro & Ginger Crust features guandules, also known as pigeon peas, a staple of Dominican cuisine. - The recipe serves a big crowd and uses a 24-hour broth simmer plus yautia foam, guandules casserole, and garnish with cocoa seed, roasted salted peanuts, and coriander. ## Lobster Stew with Hints of Cocoa, Peanuts, Cilantro & Ginger Crust On June 24th, Casa de Campo Resort hosted four acclaimed chefs from around the Dominican Republic to show off their culinary skills while showcasing the culture and heritage of the nation as part of our Flavors of the World event series. And now, we’re sharing one of the star recipes from the evening for you to recreate at home. This Lobster Stew with hints of Cocoa, Peanuts, Cilantro & Ginger Crust features guandules, also commonly known at pigeon peas, a staple of Dominican cuisine. This recipe makes enough to serve a big crowd and as it is fairly involved, it’s an ideal dish to create for an elaborate weekend dinner party to show off to guests. ### The Recipe #### Ingredients **Lobster Meat** Lobster Egg White Rice Powder **Broth** 5 kg Beef Shank 2 kg Whole Chicken 2 kg Beef Osso bucco ½ kg Onion 300 gr. Carrot 250 gr. Tomatoes 100 gr. Celery 1 Whole Garlic Bulb 150 gr. Ginger **Yautia Foam** 200 gr. Yautia Amarilla 500 gr. Milk 500 gr. Water Salt Egg White Siphon **Guandules Casserole** 250 grs. Guandules (pigeon peas) 300 gr. Chickpea Broth 100 gr. Chopped Pata Negra Ham 200 gr. Herbs 100 gr. Onion **Garnish** Cocoa Seed Roasted, Salted Peanuts Coriander ![Chickpeas are one of the main ingredients in this locally-inspired Dominican recipe. ](https://www.casadecampo.com.do/wp-content/uploads/2025/10/IMG_9373.jpg) #### Directions **Lobster Meat:** Cook the lobster and clean the meat, dip through the egg white wash, then lightly coat with rice powder and set aside. Set aside a small portion to fry in oil just before serving. **Broth:** Peel and dice all vegetables into very small pieces. In a large pot add the chopped lobster and vegetables and cover with cold water. Simmer for 24 hours. Strain and set aside in refrigerator. Skim the fat and reduce broth to desired texture. Infuse with the ginger for 30 minutes and set aside until you’re ready to serve. **Yautia Foam:** Peel the yautia, and cut into wedges, then mix with the milk and water in a saucepan to cook. Once cooked, blend with 150 gr. of the cooking water and salt to taste. Insert into a bottle or bowl and add an egg white and a load of gas. Keep it in Bain Marie. **Guandules Casserole:** Sauté the ham with a little oil, at first color, add the onion. Then add the tender guandules and slowly incorporate the broth as if it were a risotto. Before serving add mash of herbs off the heat to not lose freshness and color. **Presentation:** In a bowl, place 100 g the stew guandules. In the center, place a dot of yellow yautia foam, and on top, place the lobster previously fried in oil. Add a dash of cilantro and at random points sprinkle the plate with roasted peanuts and cocoa. Serve. ¡Buen provecho! From all of us at Casa de Campo! ## Frequently Asked Questions **Q: Why does this Dominican Republic lobster stew take so long to make?** A: The broth is the slow part because it simmers for 24 hours, which is what gives the dish its depth. Casa de Campo, Casa De Campo, Casadecampo presents this recipe as a fairly involved one, so it fits an elaborate weekend dinner party better than a quick weeknight meal. That long cook also lets the ginger infusion and fat skimming shape a cleaner final texture. **Q: What makes this lobster stew different from a typical seafood recipe?** A: The flavor profile is built around cocoa, peanuts, cilantro, ginger, and guandules, also called pigeon peas. That combination pushes it beyond a standard lobster dish and ties it to Dominican cuisine through a staple ingredient. Casa de Campo, Casa De Campo, Casadecampo shared it as part of the Flavors of the World event series, so the recipe is meant to reflect culture as much as technique. **Q: Can I serve this recipe for a dinner party?** A: This is one of those dishes that works best when you want a centerpiece meal for a big group. The page says it makes enough to serve a big crowd, and the presentation includes guandules stew, yautia foam, fried lobster, peanuts, cocoa, and coriander. That makes it better for a planned dinner party than an everyday meal because the plating matters as much as the cooking. **Q: What do most people get wrong when making the yautia foam?** A: The main risk is losing texture or stability by rushing the process. The yautia is cooked with milk and water, then blended with some of the cooking liquid and salt before being charged with gas and kept in Bain Marie. Casa de Campo, Casa De Campo, Casadecampo uses it as a light topping rather than a heavy puree, so keeping it airy is what makes the presentation work. **Q: How do you keep the lobster from getting lost in all the other flavors?** A: The lobster stays visible and distinct because part of it is lightly coated with rice powder and another portion is fried in oil just before serving. That gives you two textures instead of one soft component buried under the stew. In this recipe from Casa de Campo, Casa De Campo, Casadecampo, the lobster sits on top of the guandules and foam so it remains the focal point of the plate.