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Lobster, Shrimp and Rock Crab Creole


  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 2 Scotch bonnet peppers, seeded and minced
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 pint cooled Lobster Stock, recipe follows
  • 1 tablespoon sugar
  • 4 cups peeled, seeded and chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon grated lemon zest
  • 1 teaspoon hot red pepper sauce
  • 1/2 chopped green onions, green tops only
  • 1/4 cup chopped fresh parsley leaves
  • 8 rock crab claws, slightly cracked
  • 1 pound ridgeback shrimp, peeled and deveined
  • Reserved lobster tail meat
  • Salt and freshly ground black pepper
  • 4 cups steamed long grain rice, accompaniment


In a large saucepan, melt the butter over medium heat. Add the flour, stir, and cook, stirring constantly with a heavy wooden spoon, to make a medium brown-colored roux, 5 to 10 minutes. Add the onions, celery, peppers, garlic and crushed red pepper and cook, stirring, over medium heat until the vegetables are tender, about 5 minutes. Add the tomato paste and cook, stirring, for 5 minutes.

Whisk in the cooled lobster stock, then add the sugar, tomatoes, oregano, thyme, bay leaf, lemon zest and hot sauce. Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring frequently, until thick, 45 minutes to 1 hour. Add the green onions, parsley, rock crab claws, shrimp and reserved lobster meat. Continue to simmer only until the seafood is just done, about 5 minutes. Season, to taste, with salt and freshly ground black pepper.

Serve stew over rice, with additional hot sauce on the side.

Lobster Stock:

  • 4 California spiny lobster tails with their shells (or whole lobsters)
  • 2 1/2 cups water
  • 1 medium onion, quartered
  • 1/2 cup chopped celery
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns

Shell and devein the lobster tails. Chop the meat, cover and refrigerate for use in the stew.

In a large saucepan, combine the shells and remaining ingredients. Bring to a boil. Lower the heat and simmer for 45 minutes. Remove from the heat and strain through a fine-mesh sieve. Discard the shells and vegetables, reserving the stock.

Yield: about 1 pint

Recipe adapted from Emeril Lagasse, 2003

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