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Begin by preparing the base for the seafood stock. In a large pot, combine the chopped scallions, sliced ginger, and 1 teaspoon of salt. Set aside.

Mince the 2 cloves of garlic. Chop the 1 medium onion. If using, chop the whole Scotch bonnet pepper.

Butterfly cut the 2 lobster tails. Carefully crack open the lobster shells and remove the meat. Place the empty lobster shells into the pot with the scallions, ginger, and salt. Add 4 cups of water to the pot and bring to a simmer over medium heat to create the seafood stock.

While the stock simmers, peel and devein the 12 U15 shrimp. Chop the cleaned lobster meat into smaller, bite-sized pieces.

Continue to simmer the stock for about 10-15 minutes, allowing the flavors to develop. Once the stock has simmered, carefully strain the liquid into a separate bowl, discarding the cooked lobster shells and other solids. This yields the seafood stock.

In a mixing bowl, combine the 1 cup of all-purpose flour and 1 teaspoon of all-purpose seasoning. Mix well with a wooden spoon. Gradually add approximately 1/4 cup of water and mix by hand until a dough forms. Knead the dough briefly, then roll small pieces of dough into elongated shapes, known as "spinners" or dumplings.

In a separate bowl, add the chopped lobster meat and peeled shrimp. Season the seafood with salt, freshly ground black pepper, 1 teaspoon of allspice (pimento), 1/2 teaspoon of yellowish general seasoning, 1/2 teaspoon of reddish spice (such as paprika or chili powder), and 1/2 teaspoon of garlic powder. Mix the seafood thoroughly with the seasonings using your hands.

In a clean large pot or Dutch oven, add the drained and rinsed 1 can of red kidney beans. Pour the strained 4 cups of seafood stock into the pot with the beans. Bring the mixture to a simmer over medium heat.

As the stew simmers, add the 1 tablespoon of butter to the pot. Stir to combine. Open the 1/2 can of coconut milk and pour it into the simmering stew. Add the seasoned lobster and shrimp to the pot. Finally, carefully add the prepared dumplings (spinners) to the stew.

Stir the stew gently to ensure all ingredients are well combined. Continue to cook for 8-10 minutes, or until the seafood is opaque and cooked through, and the dumplings are tender. Taste and adjust seasoning as needed.

To serve, place a mound of cooked rice in the center of a shallow bowl. Ladle the lobster and shrimp stew peas around the rice. Garnish with additional chopped scallions. Enjoy!


Begin by preparing the base for the seafood stock. In a large pot, combine the chopped scallions, sliced ginger, and 1 teaspoon of salt. Set aside.

Mince the 2 cloves of garlic. Chop the 1 medium onion. If using, chop the whole Scotch bonnet pepper.

Butterfly cut the 2 lobster tails. Carefully crack open the lobster shells and remove the meat. Place the empty lobster shells into the pot with the scallions, ginger, and salt. Add 4 cups of water to the pot and bring to a simmer over medium heat to create the seafood stock.

While the stock simmers, peel and devein the 12 U15 shrimp. Chop the cleaned lobster meat into smaller, bite-sized pieces.

Continue to simmer the stock for about 10-15 minutes, allowing the flavors to develop. Once the stock has simmered, carefully strain the liquid into a separate bowl, discarding the cooked lobster shells and other solids. This yields the seafood stock.

In a mixing bowl, combine the 1 cup of all-purpose flour and 1 teaspoon of all-purpose seasoning. Mix well with a wooden spoon. Gradually add approximately 1/4 cup of water and mix by hand until a dough forms. Knead the dough briefly, then roll small pieces of dough into elongated shapes, known as "spinners" or dumplings.

In a separate bowl, add the chopped lobster meat and peeled shrimp. Season the seafood with salt, freshly ground black pepper, 1 teaspoon of allspice (pimento), 1/2 teaspoon of yellowish general seasoning, 1/2 teaspoon of reddish spice (such as paprika or chili powder), and 1/2 teaspoon of garlic powder. Mix the seafood thoroughly with the seasonings using your hands.

In a clean large pot or Dutch oven, add the drained and rinsed 1 can of red kidney beans. Pour the strained 4 cups of seafood stock into the pot with the beans. Bring the mixture to a simmer over medium heat.

As the stew simmers, add the 1 tablespoon of butter to the pot. Stir to combine. Open the 1/2 can of coconut milk and pour it into the simmering stew. Add the seasoned lobster and shrimp to the pot. Finally, carefully add the prepared dumplings (spinners) to the stew.

Stir the stew gently to ensure all ingredients are well combined. Continue to cook for 8-10 minutes, or until the seafood is opaque and cooked through, and the dumplings are tender. Taste and adjust seasoning as needed.

To serve, place a mound of cooked rice in the center of a shallow bowl. Ladle the lobster and shrimp stew peas around the rice. Garnish with additional chopped scallions. Enjoy!
