Spiny Lobster-Tomato Saffron Stew With Shaved Artichoke And Olive Salad (Emeril's New Orleans Fish House) Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
553
FAT
68%
CHOL
240%
SOD
241%

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Ingredients for 4 servings

1 tablespoon salt

1 cup peeled, coarsely chopped, and seeded tomatoes

1 1/2 cups thinly sliced yellow onions

2 tablespoons dry sherry, such as manzanilla or fino

1 tablespoon minced shallots

4 1/2 teaspoons tomato paste

2 teaspoons white pepper

1 1/2 cups thinly sliced yellow bell peppers

2 (1 1/2-pound) spiny lobsters or Maine lobsters

1 cup thinly sliced seeded poblano peppers

Shaved Artichoke and Olive Salad, recipe follows

1/4 cup all-purpose flour

3 tablespoons fresh lemon juice

5 cups shrimp stock

2 teaspoons minced garlic

1 tablespoon olive oil

5 tablespoons unsalted butter

1 tablespoon achiote powder

1 teaspoon saffron threads

1 1/2 cups thinly sliced red bell peppers

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