Catalan Stew With Lobster And Clams Recipes

Steps:

• Boil or steam lobsters for 10 minutes, then rinse with cool water. Crack shells, remove meat and cut into large chunks. Put shells in a large pot, cover with 10 cups water and simmer for 20 to 30 minutes. Strain, reserve broth and discard shells.
• Heat oven to 400 degrees. Place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 to 15 minutes. Rub skins from hazelnuts; discard skins.
• Place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. When oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 to 6 minutes, adjusting heat if bread is browning too quickly. Remove bread, drain on paper towel and cut into rough 1/2-inch cubes; set aside. Pour off all but about 4 tablespoons oil (Save excess oil for another purpose.) Add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
• Meanwhile, put dried ñora or ancho chiles in a small pot of water and simmer for about 15 minutes, until softened, then drain, discarding water.
• Put almonds, hazelnuts, fried bread, garlic, dried chiles, Fresno chiles, piquillo peppers and pimentón in a large mortar and pound to a rough paste. (You may use a food processor instead.)
• Add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. Add tomato purée and wine and simmer until mixture has dried out a bit. Add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. Taste for salt and adjust seasoning. If too thick, add a little more broth. (May be prepared up to this point several hours ahead.)
• To serve, bring to a brisk simmer and add clams. When clams begin to open, add lobster meat and cook 5 minutes more. Stir in parsley and ladle the stew into 4 to 6 large soup bowls.

Steps:

• In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
• Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
• Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley-the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster's liver and pancreas, and which is quite delicious-and add it to the bowl with the roe.
• Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
• In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
• When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.

Steps:

• 1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, 30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes. 2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1½ teaspoons salt and ½ teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1½ to 2 hours longer. 3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside. 4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside. 5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve. TO MAKE AHEAD: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.