Lobster Stew with Hints of Cocoa, Peanuts, Cilantro & Ginger Crust

On June 24^th, 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

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!