Lobster "Bouillabaisse"

Lobster "Bouillabaisse"
Photo by Becky Luigart-Stayner


  • 2 tablespoons plus 1/8 teaspoon salt, divided
  • 5 cups water, divided
  • 1 cup white wine
  • 1/8 teaspoon freshly ground black pepper
  • Freshly ground black pepper
  • 2 large peeled baking potatoes, cut into 1/4-inch cubes (about 1 1/3 pounds)
  • 4 (1 1/2-pound) whole Maine lobsters
  • + 3 more ingredients
    • 3 tablespoons tomato paste
    • 2 tablespoons minced fresh tarragon
    • 7 cups Shellfish Stock

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 t...

View full recipe at My Recipes


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