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Lobster
Recipes
Soups
Maine Lobster Bouillabaisse Ladled Over Crusty Bread
2 each 1-pound live lobster
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
1 pinch saffron
3 cups lobster stock – recipe follows
To taste salt
To taste ground pepper
2 thick slices crusty French bread
2 ounces Asiago cheese
Preheat oven to 425˚F.
Remove rubber bands from the lobsters’ claws. Boil or
steam the lobsters for 5 minutes. Remove from heat and
shock in ice water. Remove from water. Remove tail, claws
and knuckles from the body, save the bodies. Cut the tail
while in the shell into 3 pieces. Remove knuckle meat from
shell and discard shell. With heavy sheers cut out circles
from the claws shells.
Wash tomatoes, remove stem piece and large dice. Wash
celery, discard stem end and leaves, mince. Peel and mince
garlic. Peel onion and julienne. Remove thyme leaves from
stem and fine chop leaves, discard stem. Wash remaining
herbs and fine chop.
In a heavy weight pan over medium heat sauté garlic in
oil. Allow cooking until edges are browned slightly. Add
saffron, onion, celery, tomato and lobster stock. Simmer
until onions have softened. Add lobster and simmer until
cooked through. Toss in herbs and season with salt and
pepper.
Cut thick slices of bread and place in the bottom of
serving dish. Pour bouillabaisse over bread. Using a
vegetable peeler top bouillabaisse with Asiago cheese.
Serves 2.
Lobster Stock
6 parsley sprigs
6 thyme sprigs
2 bay leaves
6 peppercorns
1 carrot
1 stalk celery
½ onion
2 lobster bodies (from above)
2 cup dry white wine
2 teaspoons tomato paste
4 cups water
Wrap herbs and peppercorns in cheesecloth and tie with
butchers string. Clean, peel and rough chop vegetables.
Rinse lobster bodies to remove tomalley. Place bodies in a
deep pan and place in the oven. When bodies become very
aromatic remove pan from oven. Place pan on stove top over
high heat. Add wine, vegetables, herb bundle, tomato paste
and water. Simmer for 2 hours and reduce by half. Strain
out liquid and discard solids.
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ayup@coastallobster.com