Name: Lobster Etouffee
Ingredients: adapted from Paula Deen and Emeril Lagassee; 1/4 cup oil; 1/4 cup butter plus 4 tablespoons butter reserved; 1/2 cup flour (plus extra flour as needed to form a paste); 1 1/2 cup chopped yellow onion; 1 cup chopped celery; 1/2 cup chopped green bell pepper; 3 garlic cloves (minced); 2 bay leaves; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne pepper or to taste; 1 teaspoon Cajun seasoning or to taste; 3-5 dashes hot sauce or to taste; 1 8- ounce jar clam juice; 1 14.5- ounce can diced tomatoes; 3 cups chicken stock; 1 teaspoon salt; 1 pound or 4 cups langostinos (can substitute crawfish or shrimp); 1/2 cup minced green onions (plus extra for garnish); 1/2 cup minced fresh parsley leaves