BOUILLABAISSE
2 lbs. Clams
2 lbs. Mussels
15-20 Jumbo Shrimp
1/2 lb. Swordfish, cut into 1” cubes
2-4 Lobsters
6 Red Potatoes
4 C. Clam Juice
4 C. White Wine
4 C. Canned Chopped Tomatoes
2 C. Diced Celery
3 C. Diced Onion
2 T. Chopped Garlic
Wash and quarter red potatoes. Cook in microwave for 8-10 minutes until tender and set
aside. In a large stockpot, combine clam juice, white wine, tomatoes, celery, onion and gar-
lic. Bring to a boil and cook for 10 minutes. Add lobsters and potatoes. Cover and cook for
5 minutes. Add clams, mussels, shrimp and swordfish. Cover and cook for 8 minutes or
until clams and mussels open.
Carefully remove lobsters and split in half lengthwise and place in soup bowls. Spoon fish
and broth over the lobsters and serve with crusty toasted bread.
BOILED LOBSTER
6 Lobsters (1 – 1 1/2 lbs. each)
2 Bay Leaves
1 T. Salt
3 T. Lemon Juice
1-2 Sticks of Butter
In large stockpot, fill half way with water (enough to cover the lobsters). Add bay leaves, salt
and lemon juice. Cover and bring to a full boil.
Leave the bands on the lobster claws. Using long tongs, grab the lobster from the middle of
the back and place into boiling water headfirst. Cover the pot and bring back to a boil. Heat
may need to be regulated to keep water from boiling over the pot. Cook for 12-15 minutes.
Do not overcook or meat will be tough.
Using long tongs, remove cooked lobsters and plunge into cold water for 1 minute. Serve
with melted butter and lemon wedges.
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