In the frozen alcoves of the Isle of Frost, the good-natured, antlered Anouki dwell. They live quietly in igloo homes, bundled in heavy parkas, subsisting on what they fondly call their warm, savory stews. Toughened by generations of icy wind and centuries of sharing the island with the rival Yook tribes, the Anouki have mastered finding comfort from the cold, turning the bounty of their frozen seas and trade goods into sustaining, belly-warming meals.
Among these beloved dishes, lobster stew holds a special place in Anouki culture, mentioned with pride during the events of Phantom Hourglass. Rich with the briny sweetness of lobster and the hearty vegetables that thrive in their cold climate, it is a celebratory dish shared after long days of fishing or trading along the frozen shores. It is one of the highlights from the lengthy list of warm and savory Anouki stews.
Creating this Anouki Lobster Stew was a bit of a joyful puzzle. The game offers only a hint of the dish, with no official recipe to guide me. There are a few different stews bubbling in the cooking pots of the Anouki huts, but beyond that, there is very little to draw from. So, I drew inspiration from hearty New England-style lobster stews and blended in some Zelda magic to craft a version worthy of the icy Isle of Frost. The recipe begins by building a rich lobster stock from the shells, aromatic vegetables, and crushed tomatoes. This deeply flavored stock forms the backbone of a quick yet comforting stew, enriched with tender potatoes, sweet carrots, and a warm Anouki spice blend. (Jolene may be a bit of a loose canon, but she has some excellent connections with for spice trading, which the Anouki take full advantage of.)
All in all, this stew is perfect dish to share after a day on the frozen seas. It’s a bowl of nourishing warmth every bit as vital as the fire inside an Anouki home. A stew this good might actually give me a reason to bundle up and visit the Isle of Frost… maybe…
Ingredients
Lobster Stock
4 lobster tails
1 14.5 oz can crushed tomatoes
1 small onion, chopped
2 stalks of celery, chopped
1 small fennel bulb, chopped
4 cloves of garlic, smashed
1 14.5 oz can crushed tomatoes
1 small onion, chopped
2 stalks of celery, chopped
1 small fennel bulb, chopped
4 cloves of garlic, smashed
1 14.5 oz can crushed tomatoes
1 cup white wine
6 cups of water
2 bay leaves
½ cup cilantro, roughly chopped
½ cup cilantro, roughly chopped
1-2 tbsp olive oil
Salt
Lobster Stew
1 shallot, diced
2 carrots, chopped
2 potatoes, chopped
1 shallot, diced
2 carrots, chopped
2 potatoes, chopped
4 tbsp cold butter, divided
½ tbsp Anouki Spice
¼ tsp salt, plus more to taste
4 cups lobster stock
1 cup half-and-half
Reserved lobster meat, chopped
Minced fresh cilantro, for garnish
½ tbsp Anouki Spice
¼ tsp salt, plus more to taste
4 cups lobster stock
1 cup half-and-half
Reserved lobster meat, chopped
Minced fresh cilantro, for garnish
Anouki spice
½ tsp paprika
¼ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp white pepper
⅛ tsp ground clove
⅛ tsp ground ginger
¼ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp white pepper
⅛ tsp ground clove
⅛ tsp ground ginger
The first step in making this stew is to steam the lobsters. Fill a large enough steamer pot with 1-2 inches of water. Set the pot over medium heat. Once the water begins to simmer, place the lobster tails in the steamer basket, set it on the pot and cover with a lid. Turn the heat to low to maintain a simmer, and steam the lobster tails for about 6-7 minutes, or until the shells turn a bright orange-red.
Once the lobsters are steamed, remove them from the pot. Once they are cool to the touch, carefully remove the lobster meat from the shells. Slice the lobster meat into bite size chunks and reserve both the chopped lobster meat and the shells separately.
Next we will make the lobster stock. Place a large stock pot over medium heat. Once warm, add olive oil and swirl to coat the bottom of the pot. Add the onion and cook for about 3 minutes to soften. Add the celery and fennel, season with salt, and cook for an additional 3 minutes to soften, stirring as needed. Lastly, add the garlic, stir, and cook for about 30 seconds, until fragrant.
Add the canned tomato, white wine, and the reserved lobster shells to the pot. Stir. Allow the wine to reduce for about 3-4 minutes. Add the 6 cup of water, the bay leaves, and the ½ cup of cilantro. Turn the heat up to medium high, and allow the mixture to come to a boil. Reduce the heat to low to maintain a simmer, cover the pot with a lid, and allow the stock to simmer for an hour.
While the stock is simmering, we can mix together the Anouki Spice mixture for the stew.
Add the paprika, ground coriander, ground cinnamon, white pepper, ground clove, and ground ginger to a bowl. Stir them together until they are fully blended. Set the bowl of spices aside until well need it to build the stew.
After an hour, remove the stock from the heat and strain the stock into a large enough bowl through a mesh strainer, saving only the liquid stock. Press down on the solids in the strainer with a wooden spoon to maximize flavor and the amount of stock being reserved. Discard the vegetables and shells.
Now we are finally ready to make the stew. Set a Dutch oven or soup pot over medium heat. Once warm, add 2 tbsp of the butter. When the butter has melted, add the shallots. Cook for 3-4 minutes, until softened. Add the carrots, stir, and cook for 3 minutes. Add the potatoes, ¼ teaspoon of salt, and the Anouki Spice. Stir the contents of the pot to coat everything evenly in the spices, and allow to cook for about a minute.
Add 4 cups of lobster stock, raise the heat to medium-high, and bring the stew to a boil. Once boiling, reduce the heat to low to maintain a simmer. Allow the stew to simmer for about 10-12 minutes, until the vegetables have fully softened.
While the vegetables are softening in the stew, place a small pot with one cup of half and half over low heat to slightly warm it. This should take about 5-7 minutes. Do not allow the half and half to bubble, you just want to see steam rising from it.
Once the vegetables have softened, remove the pot from the heat. Slowly pour in the half and half and stir to fully incorporate it into the broth. Add the reserved chopped lobster meat and stir it through the stew. Return the pot to low heat and allow to cook for 3 minutes.
Remove the stew from the heat one more time and stir in 2 tablespoons of cold butter. Stir each tablespoon in one at a time until it is fully melted into the stew. Once all of the butter is fully melted into the stew, salt to taste, and the stew is finished.
Serve the lobster stew in bowls and garnish with additional minced cilantro. Enjoy!