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.
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- Calories: 270
- Calories from fat: 9%
- Fat: 2.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1g
- Protein: 36.5g
- Carbohydrate: 21g
- Fiber: 1.8g
- Cholesterol: 119mg
- Iron: 2.3mg
- Sodium: 558mg
- Calcium: 109mg
- 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
- 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.
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