Creole Lobster Stew

Ingredients

• 150 g onions (4 onions)
• 2 small cloves garlic
• 1 red bell pepper
• 200 g okra pods
• 250 g Spinach
• 250 g waxy potatoes (4 waxy potatoes)
• 2 tbsp olive oil
• 1.25 l poultry broth
• 200 ml coconut milk (9% fat)
• 3 sprigs thyme
• 500 g lobster tails (2 lobster tails; fresh or thawed)
• 1 bunch spring onions
• 2 red chili peppers
• 0.5 lime
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Halve the bell pepper, remove seeds, wash, and finely dice it.

2. 2.

   Wash and trim the okra pods.

3. 3.

   Clean the spinach, rinse thoroughly in cold water, then drain well. Roughly chop the spinach. Peel, wash, and quarter the potatoes.

4. 4.

   Heat the oil in a pot. Sauté onions and garlic over medium heat for 3 minutes. Add the bell pepper, okra, and potatoes; stir briefly and sauté further.

5. 5.

   Pour in the broth and coconut milk. Wash the thyme, shake dry, and add it. Bring the soup to a boil, then reduce to low heat and simmer for about 25 minutes.

6. 6.

   Meanwhile, cut the lobster tails along the underside with a sturdy kitchen scissors, break apart the shells by hand, and release the meat.

7. 7.

   Cut the lobster meat into small pieces.

8. 8.

   Clean, wash, and drain the spring onions. Slice them diagonally into thin rings. Wash the chili peppers, dry rub, slice lengthwise, remove seeds, and chop.

9. 9.

   After about 25 minutes, add the spring onions, lobster meat, and spinach to the soup. Bring the soup back to a boil and cook for another 10 minutes. Squeeze half a lime over it. Season the soup with salt, pepper, and lime juice to taste.