Étouffée is a dish I never had growing up. Its a dish that I didnt experience until I got to college. However, it quickly became part of my recipe repertoire when I finally did have it.
People always ask me if I’m a gravy and rice guy, even though I cook fancy food and often write recipes for people on special diets. I love the combo of an amazingly seasoned gravy over rice. Étouffée simply put is gravy and rice.
First, do not be scared to crack the shell of the lobster. Use scissors to cut the bottom of the shell in half to expose the tail meat.
To remove the lobster tail from the shell. Cover with a towel, then press the cooked tail until you hear it crack. Use scissors to cut the bottom of the shell in half to expose the tail meat.
Etouffee and gumbo both have the trinity (onion, celery, and bell pepper) and a dark brown roux. For etouffee, the roux should be peanut butter brown and have the consistency of gravy. Gumbo, on the other hand, is thinner and made with a chicken stock. Gumbo is thinner, made with an oil roux, the roux should be cocoa brown and a soup consistency.
Etouffee has a deep nutty flavor from the dark brown roux. The roux creates an umami flavor that deepens depending on the color of your roux. The onions, celery, bell pepper, garlic, and cajun seasoning take it up a notch from your traditional gravy.
A surf and turf duo of succulent shrimp and tender lobster is already heavenly on its own. However, the right side dishes can take the meal to even greater culinary heights. When serving up this dynamic seafood pair, it’s important to select accompaniments that will highlight, not overpower, their natural flavors.
The good news is that the versatility of shrimp and lobster means the possibilities for pairings are nearly endless Here are 15 fantastic sides to serve with shrimp and lobster
Salad
A light, vibrant salad is one of the best pairings for letting the seafood shine
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Green salad – Mix crisp greens, cherry tomatoes, cucumbers, carrots and red onion with a bright vinaigrette. Top with crumbled feta or goat cheese.
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Waldorf salad – Toss crisp apples, celery, grapes and walnuts with a creamy dressing.
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Shrimp salad – For a decadent surf and surf duo, serve shrimp over a chilled shrimp salad.
Vegetables
Roasted, grilled or steamed veggies complement shrimp and lobster wonderfully.
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Asparagus – Lightly coat spears with olive oil, salt and pepper then grill or roast until tender.
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Corn on the cob – Brush shucked corn with melted butter then grill until charred. Sprinkle with chili powder or cotija cheese.
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Green beans – Sauté beans with olive oil, garlic, lemon and toasted almonds.
Potatoes
Buttery potatoes are a classic pairing with seafood.
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Baked potatoes – Fluff up baked russet potatoes and top with butter, sour cream, bacon, cheese, green onions or other favorites.
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Mashed potatoes – For special occasion elegance, make creamy lobster mashed potatoes by folding chunks of cooked lobster into mashed potatoes.
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Potato salad – Chill bite size potatoes tossed in a vinegar-based dressing with celery, egg, parsley and mayo.
Pasta and Grains
Carbs soak up the rich, briny flavors.
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Rice pilaf – Jazz up rice with lemon, parsley, garlic and olive oil. Or go decadent with lobster risotto.
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Pasta salad – Chill corkscrew or bow tie pasta with shredded carrot, scallions and a lemony dressing.
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Couscous – Fluff up couscous and mix in feta cheese, tomatoes, cucumber, lemon and fresh herbs.
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Orzo – Sauté orzo in garlic butter then add fresh spinach.
Breads
Warm, buttery bread completes the meal.
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Rolls – Bake up fluffy rolls or biscuits to sop up juices and butter.
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Garlic bread – Brush baguette slices with garlic butter then toast until crisp.
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Corn muffins – Savory cracked corn muffins are perfect for dipping in juices.
Fun Extras
Elevate your meal with luxe additions and appetizers.
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Cheese plate – Arrange an assortment of cheeses like Brie, cheddar and fresh mozzarella with fruit, nuts and crackers.
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Shrimp cocktail – Chilled, peeled shrimp served with a zesty cocktail sauce.
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Oysters – Serving raw oysters with lemon and cocktail sauce kicks off the feast in style.
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Mussels or Clams – Steam open mussels or clams then drizzle with melted butter and parsley.
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Crab cakes – Pan fried crab cakes start the meal with rich ocean flavor.
Sauces and Condiments
Dip into bold flavors to contrast the sweet seafood.
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Cocktail sauce – The classic pairing, made from ketchup, horseradish and lemon.
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Drawn butter – Clarified melted butter is perfect for dunking. Mix in lemon, garlic or herbs.
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Tartar sauce – Combine mayo, pickles, capers, onions and herbs.
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Mignonette – Make this elegant sauce from vinegar, minced shallots, cracked pepper and lemon.
With shrimp and lobster as your protein stars, the only limit on sides is your imagination. Fancy up weeknights or special occasions with fresh vegetable medleys, hearty grains, savory breads, kicked-up potatoes and indulgent cheeses. Play with sweet and savory flavors as you highlight the deliciousness of the shellfish duo. Surround your surf and turf with sides that balance richness and textures for a complete meal.
what to serve with Lobster and Shrimp Etouffee?
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Can you make it ahead?
Freezer: Lobster and Shrimp Etouffee: You can make the etouffee ahead of time and store it in a container that won’t let air in after it cools. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: Lobster and Shrimp Etouffee: Etouffee can be made a day or two in advance. After the etouffee cools off, place in an airtight container in the fridge for 7 days max.
To reheat lobster and shrimp étouffée, put all the ingredients in a small or medium saucepan and turn the heat up to medium. Cook until the mixture starts to boil. About 10 minutes or less.
You can use chicken, shrimp, or lobster in your etouffee. You can use shrimp stock, fish stock, or vegetable stock.
SIMPLE EASY LOBSTER AND SHRIMP (LEMON & BUTTER)
What goes well with lobster & shrimp?
Adding lobster and shrimp is a real game-changer to take this classic comfort food to new heights. Gruyère and sharp cheese pair perfectly with sweet seafood. Gruyère is strong and nutty and adds a robust depth of flavor to this elevated mac and cheese dish . Serve it alone, or serve it with steak for a fantastic surf and turf dinner! 10.
What is a good side dish for lobster?
Find crowd-pleasing side dishes for lobster such as corn on the cob, macaroni and cheese, Caesar salad, clam chowder, and more. Get the lobster side dish ideas here.
What to eat with lobster?
Crisp asparagus spears, roasted to perfection and drizzled with a balsamic glaze, provide a delightful sweetness and acidity, creating the perfect side dish that enhances the delicate flavor of lobster, ensuring a dynamic duo of elegance and deliciousness. A simple side of Roasted Zucchini brings a touch of freshness to your lobster meal.
What to eat with Lobster Thermidor?
Pesto pasta is a fitting side dish for indulgent seafood dishes such as lobster Thermidor. This pasta preparation is light and simple enough to let the lobster take center stage, and offers nutrition and satisfaction in one easy side dish. You can also top it with grilled or sauteed shrimp for easy weeknight dinners.