12785 Bahamian Lobster and Bacon Ragout Makes 6 servings Thu Jul 09 11:57:00 -0700 2009 Thu Jul 09 13:06:17 -0700 2009 Caribbean Licensed http://www.chow.com/recipes/12785 Thu, 09 Jul 2009 20:06:17 GMT Spiny lobsters (or rock lobsters) are found all over the West Indies and differ from American (or Maine) lobsters in that they have no claws and almost all of the meat is in the tail. Also, since the meat is firmer and stringier than that of American lobsters, the spiny variety is ideal for all types of slow-simmering stews, ragouts, and casseroles. Spiny lobster tails are available frozen in many of our markets, but if you use them (cooked and shredded) for this ragout, remember that they need to be simmered with the bacon and vegetables up to 20 minutes, or till tender. More delicate (and sweeter) American lobsters, on the other hand, work just as well in this Bahamian specialty so long as they’re not overcooked, which toughens the meat. Nothing more complex than ordinary streaky bacon is needed for this dish.

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  • In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.
  • In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.
  • Serve the ragout hot over mounds of rice.
    • ]]>     http://www.chow.com James Villas 50 Main Three 1-pound live lobsters

    ]]>     409 4 thick slices streaky bacon, diced

    ]]>     54 1 medium onion, chopped

    ]]>     121 1 celery rib, chopped

    ]]>     59 1/2 medium green bell pepper, seeded and chopped

    ]]>     109 1/4 cup tomato paste

    ]]>     109 4 large ripe tomatoes, peeled, seeded, and diced, with juices included

    ]]>     228 1/2 teaspoon fresh thyme leaves

    ]]>     58 1 small jalapeno pepper, finely chopped

    ]]>     305 Salt and freshly ground black pepper to taste

    ]]>     1 tablespoon water

    ]]>     Boiled long-grain white rice

    ]]>     30310 james villas 30311 the bacon cookbook 644 summer 776 fun 758 guilty pleasure 6254 pescatarian 494 rice 770 satisfying 20 seafood