Shrimp & Lobster Bouillabaisse
Submitted by 3dognite
Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minBouillabaisse sounds like something that takes all day and costs a fortune. This version takes 45 minutes and feels just as luxurious.
Lobster tail and shrimp simmer gently in a fragrant broth built on stewed tomatoes, clam juice, chicken broth, and sliced leeks. Cajun seasoning adds warmth while a touch of orange zest lifts everything with bright citrus aroma, a classic Provençal trick.
Ladle it over a thick slice of toasted French bread in each bowl and scatter fresh parsley on top. The bread soaks up that incredible broth and becomes the best part of the whole dish.
Chef Tips
- Cut the lobster tail through the shell. Kitchen shears make quick work of it. Cutting through the shell keeps the meat attached and prevents it from curling up.
- Add the shrimp and lobster at the right time. They only need 2 to 3 minutes of gentle simmering. Overcooking turns expensive seafood into rubber.
- Simmer, don’t boil. A hard boil toughens shellfish. Keep the broth at a lazy bubble once the seafood goes in.
- Toast the bread well. You want it sturdy enough to hold up to the broth without dissolving into mush.
Ingredients
Directions
In a 4-½- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes.
Meanwhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total.
Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or until shrimp just turn pink.
Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or until heated through.
To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish servings.
Comments
