Lobster "Bouillabaisse"

Becky Luigart-Stayner
Traditional bouillabaisse uses a variety of fish and shellfish. Enhanced with stock made from lobster shells, this version focuses on the king of crustaceans: lobster. If you'd rather not wrangle live lobsters, ask your fishmonger to steam the lobsters for you (and save the shells). This "bouillabaisse" is also nice (and less costly) with shrimp.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 270
Caloriesfromfat 9 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 1 g
Protein 36.5 g
Carbohydrate 21 g
Fiber 1.8 g
Cholesterol 119 mg
Iron 2.3 mg
Sodium 558 mg
Calcium 109 mg

Ingredients

5 cups water, divided
2 tablespoons plus 1/8 teaspoon salt, divided
4 (1 1/2-pound) whole Maine lobsters
2 large peeled baking potatoes, cut into 1/4-inch cubes (about 1 1/3 pounds)
1 cup white wine
3 tablespoons tomato paste
1/8 teaspoon freshly ground black pepper
2 tablespoons minced fresh tarragon
Freshly ground black pepper

Preparation

Bring 4 cups of water and 2 tablespoons salt to a boil in a 5-gallon stockpot. Place a vegetable steamer or rack in the bottom of the pot. Add lobsters; steam, covered, for 14 minutes or until done. Remove meat from cooked lobster claws. Cut each lobster tail in half, lengthwise; chill meat and tails.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Drain; set aside.

Preheat oven to 300°.

Combine remaining 1 cup water, stock, wine, and tomato paste in a large saucepan; bring to a boil. Cook over medium-high heat 30 minutes or until reduced to 5 cups. Stir in remaining 1/8 teaspoon salt and pepper.

While stock reduces, place lobster and potato in a single layer on a baking sheet, keeping separate. Bake at 300° for 20 minutes or until thoroughly heated. Place half a lobster tail in each of 8 shallow soup bowls; place 1/2 cup potato and 1/4 cup chopped lobster in each bowl. Ladle about 2/3 cup stock mixture over each serving; sprinkle each serving with 3/4 teaspoon tarragon and black pepper.

Note:

Steven Shaw,

April 2005