Lobster, Shrimp and Stone Crab Creole

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 2 Scotch bonnet peppers, seeded and minced
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons tomato paste
• 1 pint cooled Lobster Stock, recipe follows
• 1 tablespoon sugar
• 4 cups peeled, seeded and chopped tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon grated lemon zest
• 1 teaspoon hot red pepper sauce
• 1/2 chopped green onions, green tops only
• 1/4 cup chopped fresh parsley leaves
• 8 stone crab claws, slightly cracked
• 1 pound medium shrimp, peeled and deveined
• Reserved lobster tail meat
• Salt and freshly ground black pepper
• 4 cups steamed long grain rice, accompaniment

1. In a large saucepan, melt the butter over medium heat.
2. Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes.
3. Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until the vegetables are tender, about 5 minutes.
4. Add the tomato paste and cook, stirring, for 5 minutes.
5. Whisk in the cooled lobster stock, then add the sugar, tomatoes, oregano, thyme, bay leaf, lemon zest and hot sauce.
6. Bring to a boil.
7. Reduce the heat to low and simmer, uncovered, stirring frequently, until thick, 45 minutes to 1 hour.
8. Add the green onions, parsley, stone crab claws, shrimp and reserved lobster meat.
9. Continue to simmer only until the seafood is just done, about 5 minutes.
10. Season, to taste, with salt and freshly ground black pepper.
11. Serve stew over rice, with additional hot sauce on the side.
12. 4 Florida (spiny) lobster tails with their shells (or whole lobsters, if available)
13. 2 1/2 cups water
14. 1 medium onion, quartered
15. 1/2 cup chopped celery
16. 1 bay leaf
17. 1/4 teaspoon black peppercorns
18. Shell and devein the lobster tails.
19. Chop the meat, cover and refrigerate for use in the stew.
20. In a large saucepan, combine the shells and remaining ingredients.
21. Bring to a boil.
22. Lower the heat and simmer for 45 minutes.
23. Remove from the heat and strain through a fine-mesh sieve.
24. Discard the shells and vegetables, reserving the stock.
25. Yield: about 1 pint

unsalted butter, allpurpose, yellow onions, celery, red bell pepper, yellow bell pepper, scotch, garlic, red pepper, tomato paste, lobster, sugar, tomatoes, oregano, thyme, bay leaf, lemon zest, hot red pepper sauce, green onions, parsley, crab claws, shrimp, tail meat, salt, long grain rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-shrimp-and-stone-crab-creole-recipe.html (may not work)