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Lobster and scallops are the star mollusks in this delicious chowder yet it's light enough for the steamiest of summer meals. With chunks of tomatoes and Caribbean spices this chowder is packed with textures, colors and teeming with robust flavor. A last minute addition of green scallions lends an unusual but delightful twist.
Ingredients
1 tablespoon coconut oil
1 sweet onion, chopped
2 stalks celery, thinly sliced
2 large carrots, chopped
1 red pepper, chopped
2 medium red potatoes, peeled and chopped
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
28 oz chopped tomatoes
24 ounces fish stock
1 cup cold water
1 pound lobster, cut into bite sized chunks
10 large sea scallops, chopped
1 tablespoon balsamic vinegar
6 sprigs flat leaf parsley, chopped
4 green onions, minced
Sea salt and freshly ground black pepper to taste
Preparation
Heat the coconut oil in a large sauce pan over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red pepper flakes, allspice and bay leaves for 5 minutes, until they begin to soften.
Add the tomatoes, fish stock and cold water. Bring to a boil and immediately lower to a simmer. Cook for 35 minutes, uncovered.
Add the lobster, scallops, vinegar, parsley, scallions, salt and pepper and simmer for 5 minutes or until seafood is cooked through.