Preheat cast iron pan. Add 4 tbsp of butter and garlic. Slowly add all purpose flour and stir continuously. Blend tomatoes, half of your onion and the habanero Chile pepper in a blender. Add blended items to rue and stir. Add chicken stock, chopped celery, scallions. Add chopped 1/2 of onion and chopped half of green pepper to pan with rue and sauce. mix well. Add shrimp, thyme, Cajun seasonings and parsley. Cover a cook on low for 5 to 10 minutes until broth has thickened. Remove from heat and set aside.
In a separate pot add 4 cups of water. Add 1 cup of butter and 1 tsp of garlic. once water comes to a boil add your fresh lobster and cook for 10minutes or until completed done. Once lobster is cooked, place in colander and run cold water on it. Cut tail of lobster shell right down the center and remove lobster meat. Chop lobster meat and add to étouffée.
Bring 2 cups of water to a boil in a small pot. Add rice and cover, cooking at medium low heat. Preheat a cast iron pan. Add garlic, onions, green peppers and sauté well. Add ground turkey and or beef and cooked well. Season with black pepper Cajun seasoning, garlic and celery seed. Once rice has cooked add rice and mix all together. Add broth and let simmer for 5 minutes.
Plate your étouffée pairing it with the Cajun rice. Garnish with thyme or parsley and Enjoy!