LOBSTER (OR SHRIMP) BOUILLABAISSE

LOBSTER (OR SHRIMP) BOUILLABAISSE image

Yield 8 servings

Number Of Ingredients 9

5 c water, divided
2 tbsp plus 1/8 tsp salt, divided
4 (1 1/2 lb) whole maine lobsters
2 lg peeled baking potatoes, cut into 1/4-inch cubes
7 c shellfish stock
1 c white wine
3 tbsp tomato paste
1/8 tsp black pepper
2 tbsp minced tarragon

Steps:

1. Bring 4 c water & 2 tbsp salt to a boil in a 5-gallon stock-pot. 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 lobsters claws. Cut each lobster tail in half, lengthwise, chill meat and tails. 2. Place potatoes in a saucepan, cover with water. Bring to a boil, cook 5 miutes or until tender. Drain, set aside. 3. Preheat oven to 300 degrees F. 4. Combine remaining 1 c water, stock, wine, and tomato paste in a large saucepan, bring to a boil. Cook over med heat 30 minutes or until reduced to 5 c. Stir in remaining salt and pepper. 5. While stock reduces, place lobster and potato in a single layer on a baking sheet, keeping separate. Bake at 300 degrees for 20 minutes or until thoroughly heated. Place half a lobster tail in each of 8 shallow soup bowls, place 1/2 of a 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 tsp tarragon and black pepper.