Lobster Bouillabaisse
Cuisine: French
  • The meat from 2 Maine lobsters (1 and ½ pounds a piece)
  • 2 fillets of halibut (or other firm white fish such as haddock)
  • 6 garlic cloves
  • 1 medium Spanish onion
  • 1 stalk celery
  • 5 medium ripe tomato
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 4 sprigs chervil
  • 6 chives
  • 1 tablespoon extra virgin olive oil
  • 3 cups lobster stock
  • Salt to taste
  • Ground pepper to taste
  • Note: We did not use saffron but ideally you would add a pinch of saffron
  1. Cut the halibut fillets into chunks. Steam the lobsters, pick out the meat and set aside the shells. Use the shells to make the lobster stock (see above for a link to my homemade lobster stock recipe).
  2. Wash and dice the tomatoes. Peel and mince the celery, onion and garlic. Wash and finely chop the herbs.
  3. In a heavy weight pan over medium heat sauté the garlic in oil. Cook until the edges are browned slightly. Add the onion, celery, tomato, lobster stock and saffron (if you have it). Simmer until the onions have softened. Add the halibut and the lobster and simmer until the halibut is white and cooked through. Toss in herbs and season with salt and pepper.
  4. Serve with crusty French bread and a bottle of lush Rose'. We served this lobster bouillabaisse with MIP rosé and it went beautifully.
Recipe by Maine-ly Lobster at https://mainelylobster.bangordailynews.com/2014/11/07/culture/lobster-bouillabaisse-recipe/