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.
Cooking Light APRIL 2005
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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