Lobster Bouillabaisse Recipe
Food Recipes | French | Main Course | Mediterranean | Provençal | Sauces | Stews
This Lobster Bouillabaisse is a little twist on a classic Provençal stew—lobster, mussels, and shrimp in an herbaceous tomato and seafood broth—served with toast topped with a roasted red pepper sauce.
PREP TIME
35 mins
COOK TIME
1 hr
SERVINGS
5-6
Ingredients
Lobster Bouillabaisse
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 leek, washed well & thinly sliced
- 1 cup fennel bulb, diced (save fronds for garnish)
- 1 head garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp fresh thyme leaves
- 1/2 cup fresh parsley leaves
- 2 cups Chardonnay or dry white wine
- 1/4 cup Pernod
- 28 oz can diced tomatoes
- 4 cups seafood stock
- 1 cup clam juice
- Large strip of orange peel
- 1 pinch saffron
- 3 bay leaves
- Salt, to taste
- Pepper, to taste
- 1 lb jumbo shrimp, peeled & deveined
- 1 lb mussels
- 1 lb Phillips Lobster Claw & Knuckle
Rouille & Bread
- 25 oz roasted red peppers
- 1 peeled garlic clove
- 1 Tbsp lemon juice
- 1 egg yolk
- 1/4 cup olive oil + more if needed
- 1/4 cup fresh parsley
- 1/4 tsp cayenne pepper
- Salt, to taste
- 1/4 cup plain breadcrumbs
- 1 loaf sourdough, sliced & toasted
COOKING INSTRUCTIONS:
Lobster Bouillabaisse
Bouillabaisse
- In a large pot (we used an 8-quart Dutch oven), add olive oil over medium-high heat. Sauté onion, leek, and fennel until softened, about 5 mins. Add garlic and sauté for 1 min. Stir in tomato paste, thyme, and parsley and continue cooking for another 1-2 mins.
- Stir in Chardonnay and Pernod and reduce liquid by 3/4, stirring more frequently as the liquid reduces past halfway. Add tomatoes, seafood stock, clam juice, orange peel, saffron, bay leaves, salt, and pepper. Bring to simmer and continue simmering for 25-30 mins, or until flavors are well-integrated. Skim off any scum that forms on top of broth.
- Add shrimp and mussels and return to heavy simmer. Continue simmering until shrimp have turned pink and mussels have opened. Discard any mussels that have not opened after 5-7 mins. Stir in lobster and let heat through for 1-2 mins. Lower heat and serve immediately garnished with fennel fronds and on the side a slice of toasted bread topped with rouille.
Rouille & Bread
- When Bouillabaisse will be done in 15 mins or so: combine all ingredients except sourdough bread in a food processor. Process until smooth. Serve with toasted sourdough slices and bouillabaisse.
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