Rhode Island Lobster Stew

• 1/4 cup olive oil
• 1 hot green pepper like jalapeno, with seeds, minced
• 2 cloves garlic, peeled and sliced
• 2 medium leeks, trimmed and sliced crosswise
• 2 red onions (1 1/2 pounds total), peeled and chopped
• 1-14 1/2-ounce can diced tomatoes with liquid
• 3 medium sweet potatoes (about 2 pounds), peeled and cubed (about 5 cups)
• 3 cups dry white wine
• 4 lobsters, about 1 1/2 pounds each

1. In a deep pot over medium-high flame, heat the olive oil for 1 minute.
2. Add hot pepper and garlic.
3. Cook until the pepper and garlic turn black, about 2 to 3 minutes.
4. Add the leeks and onions and cook for 3 minutes, stirring occasionally.
5. Add the tomatoes, sweet potatoes and 2 cups of the wine.
6. Cook, stirring occasionally, for 4 minutes.
7. Add the lobsters, cover pot, and cook until the lobsters turn pinkish, about 5 minutes.
8. Add the remaining cup of wine to the pot and cook, covered, for 5 more minutes.
9. Remove the lobsters and set aside until cool enough to handle.
10. When cooled, crack the claw shells and the body shell.
11. Return to the pot for 5 more minutes.
12. Transfer the lobsters to a baking sheet with sides.
13. Break off the claws of the lobsters; remove the meat from the body and cut it into bite-size pieces.
14. Return any lobster juices on the sheet to the pot.
15. In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.

olive oil, green pepper, garlic, leeks, red onions, tomatoes, sweet potatoes, white wine, lobsters

Taken from cooking.nytimes.com/recipes/7396 (may not work)