Lobster Bouillabaisse

Tuesday, October 21st 2008, 9:06 am
By: News 9

servings 8


  • 5  cups  water, divided
  • 4  8oz. Lobster Tails
  • 2  large peeled baking potatoes, cut into 1/4-inch cubes   
  • 7  cups  Chicken consomme
  • 1  cup  white wine
  • 3  tablespoons  tomato paste
  • 2  tablespoons minced fresh tarragon
  • 2  tablespoons minced fresh basil
  • Salt to taste
  • Freshly ground black pepper


Bring 4 cups of water and salt to a boil in a 5qt. stockpot. Place a vegetable steamer or rack in the bottom of the pot. Add lobsters; steam, covered, for 6 minutes or until done. Remove meat. Cut each lobster tail in half, lengthwise;  

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Drain; set aside. Combine remaining 1 cup water, stock, wine, and tomato paste in a large saucepan; bring to a boil. Cook over medium-high heat 30 minutes or until reduced to 5 cups. Stir in remaining 1/8 teaspoon salt and pepper.

While stock reduces. Place half a lobster tail in each of 8 shallow soup bowls; place 1/2 cup potato and 1/2 lobster tail in each bowl. Ladle about 2/3 cup stock mixture over each serving; sprinkle each serving with fresh basil and fresh tarragon and fresh crack black pepper


One serving (1/8th of recipe) provides 220 calories, 34 grams protein, 4 grams fat, 1 gram saturated fat, 12 grams carbohydrate, 1 gram fiber, 83 mg cholesterol.  The sodium content varies depending on choice of consommé and tomato paste.  If no-added-salt products are used, the sodium is very low.  Salted products have substantially more sodium.