Lobster Bouillabaisse

Ingredients

1 lb. Phillips Lobster Meat
1 lb. jumbo shrimp, peeled & deveined
1 lb. mussels
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
1/4 cup Pernod (optional)
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

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
¼ cup plain breadcrumbs
1 loaf sourdough, sliced & toasted

Cooking Instructions

• 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 minutes.
• 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 a simmer and continue simmering for 25-30 minutes, or until flavors are well-integrated. Skim off any scum that forms on top of broth.
• While you continue with the next step, prepare the Rouille. Combine all Rouille ingredients (except for sourdough) and then
• 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 minutes. Stir in the lobster meat and let heat for 1-2 minutes until warmed throughout.
• While you’re cooking the shrimp and mussels, proceed to prepare your Rouille. Combine all Rouille ingredients (except for sourdough) in a food processor, then process until smooth. Toast sourdough slices right before bouillabaisse is ready.
• Spread Rouille on toasted sourdough and serve on the side of your bouillabaisse. Garnish with reserved fennel fronds.

Featured Product