Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad (Emeril's New Orleans Fish House)

• 2 (1 1/2-pound) spiny lobsters or Maine lobsters
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon saffron threads
• 3 tablespoons fresh lemon juice
• 2 tablespoons dry sherry, such as manzanilla or fino
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced yellow onions
• 1 1/2 cups thinly sliced yellow bell peppers
• 1 1/2 cups thinly sliced red bell peppers
• 1 cup thinly sliced seeded poblano peppers
• 1 tablespoon minced shallots
• 2 teaspoons minced garlic
• 1 cup peeled, coarsely chopped, and seeded tomatoes
• 4 1/2 teaspoons tomato paste
• 1 tablespoon achiote powder
• 1 tablespoon salt
• 2 teaspoons white pepper
• 5 cups shrimp stock
• Shaved Artichoke and Olive Salad, recipe follows

1. Fill a large stockpot 3/4 full with salted water and bring to a boil.
2. Plunge the lobsters headfirst into the boiling water and blanch for 7 minutes.
3. Transfer tongs to a large bowl filled with ice water to cool.
4. When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster.
5. Cut into bite-sized pieces and set aside.
6. Melt 4 tablespoons of the butter in a small saucepan over medium heat.
7. Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a blond roux, 5 to 6 minutes.
8. Remove from the heat and cool.
9. Combine the saffron threads, 3 tablespoons of the lemon juice, and the sherry in a small bowl and stir to blend.
10. Set aside.
11. Heat the olive oil and remaining 1 tablespoon butter in a large, heavy stockpot or Dutch oven over medium-high heat.
12. Add the onions, yellow bell peppers, red bell peppers, and poblano peppers, and cook, stirring until soft, about 4 minutes.
13. Add the shallots and garlic and cook, stirring for 1 minute.
14. Add the tomatoes, tomato paste, achiote powder, salt, and pepper, and cook over medium-low heat, stirring occasionally, for 15 minutes.
15. Add the saffron mixture, stir, and bring to a boil.
16. Add the shrimp stock and roux, and whisk to dissolve the roux.
17. Bring to a boil and boil for 3 minutes.
18. Reduce the heat to low and add the reserved lobster meat and simmer until just cooked through, about 3 minutes.
19. To serve, ladle about 1 cup of stew into each of 6 large soup bowls.
20. Garnish each with about 2 tablespoons of the olive salad, 1 tablespoon of basil, and 1 teaspoon of extra-virgin olive oil.
21. 2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed
22. 2 tablespoons fresh lemon juice
23. 1 cup brine-cured black olives, such as kalamata, seeded and quartered
24. 1/4 cup plus about 2 tablespoons extra-virgin olive oil
25. 1/2 cup chopped fresh parsley leaves
26. 1/2 cup finely sliced fresh basil leaves
27. Slice the artichokes paper-thin using a mandoline.
28. Place in a glass bowl and toss with 2 tablespoons of lemon juice, the olives, parsley, and extra-virgin olive oil.
29. Let sit for 15 minutes before serving.
30. Yield: about 3/4 cup

spiny lobsters, unsalted butter, allpurpose, saffron threads, lemon juice, sherry, olive oil, onions, yellow bell peppers, red bell peppers, peppers, shallots, garlic, tomatoes, tomato paste, achiote powder, salt, white pepper, shrimp, olive salad

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spiny-lobster-tomato-saffron-stew-shaved-artichoke-olive-salad-recipe.html (may not work)