INGREDIENTS:
(4 servings)
16 ounces cooked Maine lobster meat
1 fennel bulb
1 red bell pepper
1 yellow bell pepper
Olive oil to coat the vegetables
2 tablespoons minced shallots
1/2 cup dry white wine
1 cup Maine lobster stock or clam juice
Pinch saffron
1/4 cup whipping cream
1 – 19 ounce can chopped plum tomatoes
1 bay leaf
Sea salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley
DIRECTIONS:
Cut the Maine Lobster meat into bite-sized pieces and set aside in the refrigerator. Cut the fennel bulb into quarters, brush with olive oil and grill over a medium-hot flame until fork tender. (Fennel may also be roasted in a 450-degree oven for about 10 minutes.)
Brush the peppers with olive oil and roast in a 450-degree oven until the skin blisters. Place the peppers in a paper bag and let cool, about 15 minutes. Under running cool water, remove the skins and discard the seeds and the stems. Strain and reserve the liquid. Cut the peppers and the fennel into julienne strips.
In a large saucepan, sauté the shallots in 1-tablespoon olive oil. Add the white wine and cook until reduced by half. Add the Maine Lobster stock, saffron and cream. Add the tomatoes and the bay leaf and simmer gently for about 5 minutes. Season to taste with sea salt and freshly ground pepper. Remove the bay leaf.
Add the fennel, Maine Lobster meat and peppers and reserved juice and gently heat through. Use caution not to boil the mixture, as the Maine Lobster will become tough. Ladle the Maine Lobster Ragout into four bowls and serve with some crusty bread.
NUTRITIONAL:
Per serving:
286 calories
28 grams protein
16 grams carbohydrates
11 grams fat
848 mg. sodium
4 grams fiber
