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Lobster Recipes
 Soups
Bouillabaisse

 
Olive oil
5 cloves garlic
½ cup fresh fennel, diced
1 large onion (2-3 cups diced)
1 small red pepper, diced
1 small green pepper, diced
3 large tomatoes, diced (can substitute canned)
5 sprigs fresh parsley, chopped
6 leaves fresh basil
2 bay leaves
1 sprig fresh thyme
½ teaspoon dried tarragon
1 pinch of saffron
1 quart lobster stock
1 large chunk of lemon
Salt and pepper, to taste
4-8 ounces lobster meat

In a heavy bottom soup pot, heat olive oil and garlic until slightly brown. Add fennel, onions, and peppers. Stir until vegetables are softened.

Add the tomatoes, herbs, and saffron. Add the lobster stock and lemon. Bring to a simmer. Season with salt and pepper.

Just before serving, add lobster meat.

Can be served over croutons or with crusty French bread. Serves 4.