Photography by Eva Kolenko
Call it fricassee, stew, goulash or whatever you’d like. It’s my favorite way to cook crustaceans this time of the year. The carcasses are so flavorful that a sauce can be made with them for optimal bread dipping
- 2 live lobsters
- 3 onions, chopped
- 1 rutabaga
- Kosher salt and white pepper to taste
- ½ cup plus 1 tablespoon cannabutter, divided use*
- 1 tablespoon flour
- ½ cup ouzo
- 1 bunch asparagus, peeled and sliced into 1-inch pieces
In a large pot, bring 2 liters of water to boil, add lobsters and cover with a tight-fitting lid. Cook 4 to 6 minutes depending on size of lobsters, and transfer to a bowl of ice water for a moment to stop the cooking; drain.
Remove all lobster meat from claws, knuckles, bodies and tails, capturing any residual liquid. Reserve tomalley from body and tail; set aside.
Place shells, liquid and chopped onions in a pot with enough water to just cover. Simmer until reduced by half.
Meanwhile, remove the skin and wax from the rutabaga and slice into 1-inch cubes. Vacuum seal in a foodsaver bag with a pinch of salt and about 1½ tablespoons cannabutter, and gently simmer in water for 40 minutes to 1 hour until tender.
In large blender, process the shells, onions and water with the reserved tomalley. Strain lobster stock through a fine mesh sieve.
In a heavy-bottomed pot, melt the remaining cannabutter, including the mixture from the rutabaga bag. Cook until the rutabaga juices evaporate, leaving only the butter. Add flour before the butter begins to brown and whisk while it cooks on medium heat, about 5 minutes.
Add rutabaga, deglaze with ouzo, reduce by half and whisk in lobster stock; add asparagus. As the stew thickens, add lobster, season with salt and white pepper to taste, and remove from heat.
Serve with crusty bread, steamed rice or boiled potatoes. Makes 4 servings.
*This recipe calls for an especially low THC cannabutter. If using the cannabutter recipe from kitchentoke.com, use only 1 tablespoon for about 8 to 11 mg of THC per serving.Recipe by Chef Brandon Baltzley