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Lobster "Bouillabaisse"

Becky Luigart-Stayner
Yield 8 servings
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.

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)
  • 7 cups Shellfish Stock
  • 1 cup white wine
  • 3 tablespoons tomato paste
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh tarragon
  • Freshly ground black pepper

Nutrition 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

How to Make It

  1. 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.

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

  3. Preheat oven to 300°.

  4. 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.

  5. 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.