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In Season: Squash


Sept. 2017

The Ingredient: Squash

The Recipe: Lobster Ratatouille

The Chef: Robert Klemm, executive chef and owner of The Villa at Heaven City

1 cup onion (fine chop or minced)
2 cups bell pepper (½-inch large dice)
½ cup garlic (fine chop or minced)
¼ cup basil (chiffonade or chopped)
2 tablespoons oregano (chiffonade or chopped)
½ cup olive oil
2 cups eggplant (½-inch large dice)
2 cups yellow squash (½-inch large dice)
2 cups zucchini (½-inch large dice)
1 ½ cups tomato (½-inch large dice)
½ to 1 cup tomato juice
1 to 1 ½ cups raw lobster meat (½-inch large dice)
Parmesan or Asiago cheese, to taste
Salt and pepper, to taste


In a very large pan, sauté onions, bell pepper, garlic, basil and oregano in olive oil until onions are translucent, or about 4 to 5 minutes, over medium-high heat, stirring constantly. Add the eggplant and sauté for 4 more minutes. Stir in yellow squash and zucchini, and sauté for 1 more minute. Add tomatoes and pour in tomato juice — use just enough to cover the vegetables. Continue to stir and cook until everything is completely heated. Remove from heat. Stir in raw lobster meat, and then transfer mixture to a baking dish. Cover the dish with a lid (or plastic wrap and then aluminum foil). Bake at 350 degrees for 30 minutes. Remove from heat, and garnish with cheese and salt and pepper. Let rest 5 minutes, and then enjoy.


This story ran in the Sept. 2017 issue of: