Seafood “Hot Pot” with Butternut Squash and Cinnamon

Recipe from Chakra in Paramus
Shutterstock 71547586

“I love this one-pot recipe because of the multiple layers of flavors and complexity.” — Executive chef and partner Thomas Ciszak



16 Prince Edward
Island (P.E.I.) mussels
8 littleneck clams
4 (5-oz.) spiny lobster tails or 4 (1-lb.)
Maine lobsters
4 shrimp
2 tsp. sunflower oil
2 cups ½-inch diced butternut squash
2 Korean sweet potatoes, peeled and cut into ½-inch dice
2 shallots, peeled and minced
1 carrot, peeled and cut into ½-inch dice
½ lemongrass (cut lengthwise)
2 kaffir lime leaves
½ Thai chile
1 cinnamon stick
1 cup carrot juice
1 cup coconut milk
1 cup fish, chicken or shellfish stock
½ cup white wine
Fresh gingerroot, peeled, grated and strained to produce
2 tsps. ginger juice
Finely grated zest and juice of 1 lime
Salt and white pepper to taste



Wash the mussels and clams under cold running water. Cut the lobster tails in half. Peel and clean the shrimp. Set aside seafood. Heat the sunflower oil in a large soup pot over medium heat. Add the clams, butternut squash, sweet potatoes, shallots, carrots, Thai chile, lemongrass, kaffir lime leaves and cinnamon stick. Stir for 3 minutes. Add the mussels and continue cooking for 1 minute. Increase the heat to medium-high and add the carrot juice, coconut juice, stock and white wine. Bring to a simmer, then cook for 3 minutes. Add the lobster and shrimp and simmer until the lobster is cooked “to point,” about another 3 minutes. Add the ginger juice. Add the lime zest and juice according to desired flavor. Season with salt and white pepper to taste.

Prep time: 45 minutes; total time: 1 hour


Related Read: Spectrum of Spuds

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