YELLOWTAIL & LOBSTER STEW
I went on a five-day trip on the Royal Polaris a while back and the yellowtail fishing was incredible with anglers loading up on fish up to 40 pounds. With the yellowtail season on the horizon, I thought I'd share this incredibly simple recipe that can be used with lobster to create more of a Northeast-style stew or chowder. I had to add the fresh yellowtail I brought home from that trip and man, was it good!
- 1.5 Pounds of spiny baja lobster, steamed, meat removed, cut into large chunks
- 1 Pound fresh yellowtail, seasoned and cut into large chunks
- 8 ozs. Sweet butter
- 4 ozs. Extra-virgin olive oil
- 4 ozs. Cognac
- 1 Tbsp. Paprika
- 2 Cups heavy cream
- 2 Cups evaporated milk
- 2 Cups whole milk
- ¼ Cup chopped fresh chives
- Kosher salt and fresh-ground black pepper
In a large saucepan, heat up the oil and butter. Add the yellowtail and brown the meat for three minutes. Add the lobster and cognac and flame off the alcohol.
Add the paprika, heavy cream, evaporated milk and whole milk, chives and salt and pepper, and let simmer for 10 to 15 minutes, but keep an eye on it. You do not want to let this to come to a boil or it may curdle the milk. Let the stew simmer until all of the flavors are well combined.
The stew should take on a nice red color from the paprika and lobster meat. Taste the stew to check the seasoning and then serve with crisp, warm bread.
CHEF STEVE BLACK
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs.
Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp.
For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.