Bahamian Lobster Chowder

Ingredients:

• 900 g raw lobster tails (small), cut in half lengthwise
• 1 large baking potato, peeled and diced
• 3 cups shrimp broth or chicken broth (can be substituted with water)
• 1 cup peeled, seeded and diced tomatoes
• 1 tbsp tomato paste
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 stalk of celery
• 1 green onion (choose one with a ripe bulb)
• 2 and 1/4 teaspoons salt
• 1 Scotch Bonnet chili pepper, seeded and finely chopped (or 2 serrano or jalapeño peppers)
• 1/3 cup fresh lime juice
• 1/4 cup vegetable oil
• 1/4 cup wheat flour
• 1 onion, thinly sliced ​​into half rings
• 3/4 cup coconut milk
• 1 tbsp. l. brown sugar
• 1 teaspoon chopped fresh thyme leaves
• 1/8 tsp ground black pepper

Preparation:

1. In a mortar and pestle or a food processor, combine the Scotch bonnet chili pepper and green onion with a teaspoon of salt. Blend until a paste forms. Spread the mixture over the lobster and drizzle with lime juice. Refrigerate while you braise the vegetables.
2. Heat the oil in a Dutch oven and, when hot, stir in the flour. Cook, stirring constantly, until the white sauce is light golden brown, 2-3 minutes. Add the onion, celery, and bell pepper and cook until the vegetables are tender, about 4 minutes.
   
   Add tomato paste, diced tomatoes, potatoes, broth, coconut milk, brown sugar, thyme, the remaining 1 1/4 teaspoons salt, and pepper. Bring to a gentle simmer.
   
   Reduce heat to low and simmer, stirring occasionally, until sauce is thickened and fragrant and potatoes are very tender, about 30 minutes.
3. Remove the lobster meat from the marinade and reserve 2 tablespoons. (Discard the remaining marinade.) Add the lobster meat and the reserved 2 tablespoons of marinade to the stewed vegetables and cook, stirring gently to avoid breaking the fillet, until the meat is cooked through, about 7-8 minutes. Serve immediately.
   
   This seafood clam chowder is traditionally served with grain dishes and homemade flatbreads.