Bouillabaisse With Lobster Recipes

Steps:

• Make the broth: Bring a large pot of water to a boil. Add lobsters; cook until bright red and partially cooked, about 7 minutes. Remove from water. When cool enough to handle, twist off tails and claws. Remove tail and claw meat; set aside shells and bodies. Cut tail and claw meat into 12 pieces total, and refrigerate.
• Heat oil in a large stockpot over medium-high heat. Add fennel, onions, and celery; cook until softened, about 10 minutes. Add tomato paste; cook 1 minute, then stir in tomatoes, lobster bodies and shells, and fish bones. Cover with 1 inch water; add saffron. Bring to a boil. Reduce to a simmer, partially cover, and cook 1 hour 30 minutes. Pour through a fine sieve into a very large bowl (you should have 4 quarts); discard solids. Add Pernod; season broth with salt.
• Make the vegetables: Place potatoes in a pot; cover with 1 inch salted water. Bring to a boil. Reduce to a simmer; cook until tender, about 10 minutes. Drain.
• Bring a large pot of water to a boil. Cut zucchini and yellow squashes into 2-inch-thick rounds. Add them and 1 tablespoon salt to boiling water. Return to a boil; cook until just tender, about 2 minutes. Drain.
• Roast peppers over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, and cover with plastic wrap. Let stand 5 minutes. Peel, and discard stems, seeds, and ribs. Cut flesh into 2-inch pieces.
• Trim fennel, then halve, and remove cores. Separate into leaves; cut into 2-inch pieces. Peel cipollinis, and halve if large. Heat 1 tablespoon oil in each of 2 pots over medium heat. Add fennel and 1 teaspoon salt to 1 pot; add onions and 1 teaspoon salt to the other. Cover, and cook, stirring occasionally, until just tender, about 7 minutes for fennel and 9 minutes for onions.
• Make the seafood: Place mussels in a pot. Cover, and cook over high heat until they open, 2 to 4 minutes; discard any that do not open. Add strained mussel cooking liquid to broth.
• Divide broth among 3 large saute pans or pots. Season fish with salt; add to 1 pan in a single layer. Cook over medium heat until opaque throughout, about 12 minutes. Meanwhile, if vegetables have cooled, combine and heat together in another pan of broth. Reheat lobster in third pan until just warmed through.
• To serve, place 1 piece of each kind of fish, 1 piece of lobster, and 1 mussel in each of 12 bowls. Divide vegetables among bowls; ladle hot broth over all. Garnish with fennel fronds, and serve immediately with rouille.

Steps:

• For the broth: Saute the fish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve.
• For the bouillabaisse: Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli.

Steps:

• For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
• Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
• For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
• For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
• For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
• Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
• Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
• Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
• Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
• To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.

Steps:

• Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
• Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
• Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
• Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

Steps:

• To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
• Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
• Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
• While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
• Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
• Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 250°F.
• Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
• Make soup:
• Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
• Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
• Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
• Stir 3 tablespoons broth from soup into rouille until blended.
• Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
• Top each serving with 1 teaspoon rouille and serve remainder on the side.