Lobster Bouillabaisse - Week 9

Chefs-n-Chopper

Patrick Williams, Executive Chef, Pierpont's at Union Station

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 4 servings

Ingredients

4 lobster tails, spilt and remove meat
1 ounce Kosher salt
1 teaspoon paprika
1/3 teaspoon dried thyme
1 Tablespoon extra virgin olive oil
8 jumbo shrimp, peeled and deveined
1 (6 oz) cod fillet, cut into four strips
1 Tablespoon garlic, chopped
1 teaspoon shallot, chopped
16 Prince Edward Island mussels
1 cup white wine
2 medium cans diced tomatoes, in juice
2 Tablespoons garlic butter
2 ounces fresh basil, stem removed, cut to chiffonade
1/2 teaspoon crushed red pepper flakes
16 slices garlic toast

Directions:

On a baking tray, lay out the lobster tails so that the meat is exposed but still attached to the shell. Season with salt, paprika and thyme. Roast in a 425°F oven until cooked through (approximately 12 minutes in a conventional oven).

While lobsters are cooking, warm a sauce pot over medium heat. Add the olive oil and heat until it starts to ripple. Add the shrimp, cod, garlic and shallot. Cook, stirring often until garlic is caramelized (about 1 minute).

Add mussels, two pinches salt, white wine and diced tomatoes. Cover with lid and allow to steam until all the mussels are open.

Add garlic butter, basil and crushed red pepper and stir to fully incorporate. Taste broth and adjust seasoning.

To serve, pour the sautéed mixture into a bowl and place a lobster tail on top. Garnish with garlic toast.

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