Lobster Bouillabaisse - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Lobster Bouillabaisse



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    Enjoy a seafood feast any night of the week!

    1 cup Safron Lobster Stock
    ½ cup Marinara or tomato sauce
    1 head fennel julienned
    1 onion julienned and caramelized
    1 tablespoon garlic, butter , and olive oil
    1 tablespoon shallots
    ¼ cup sherry wine
    5 oz Lobster meat
    4 Littleneck clams
    6 Prince Edward Island Mussels

    In one pan steam mussels and clams until just open. In a separate pan add oil and butter on high heat sauté fennel until soft, add garlic, shallots, and caramelized onions, saute for 2 minutes.
    Deglaze with sherry, saffron Lobster stock, and Marinara.
    Bring to a boil.
    Remove from heat and add precooked Lobster, Mussels, and Clams.