Split lobster tail with kitchen sheers	Bouillabaisse

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Bouillabaisse

Source: Bob's Seafood Website, 2011

Yield: 4 servings

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Ingredients

• 1 doz fresh or frozen clams or mussels in shells or a combination

• 1 8-oz fresh or frozen lobster tail

• 12 oz skinless monkfish or red snapper fillets

• 1 16-oz can tomatoes

• 2 1/2 cups fish stock, or 1 1/2 cups chicken broth

• 1 8-oz bottle clam juice.

• 2 medium leeks, sliced

• 1/2 cup dry white wine

• 2 Tbsp snipped parsley

• 2 cloves garlic, minced

• 1 bay leaf

• 1/2 tsp dried thyme, crushed

• 1/4 tsp fennel seed, crushed

• 1/4 tsp thread saffron, crushed (optional)

• 8 cups water

• 3 Tbsp salt

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Preparation

Thaw clams or mussels and lobster, if frozen. Wash clams or mussels well. If necessary, debeard mussels. Combine 8 cups water and 3 tablespoons salt. Add clams or mussels; let soak for 15 minutes, then drain and rinse. Discard the water. Repeat soaking, draining, and rinsing twice.

Meanwhile, use kitchen shears to split the lobster tails lengthwise in half, cutting through the flesh and shells. Cut the fish into 1 1/2 inch pieces. Cover and refrigerate the shellfish and fish till needed.

For stew, cut up tomatoes. In a 5-quart Dutch oven, combine undrained tomatoes, fish stock or chicken broth plus clam juice, leeks, wine, parsley, garlic, bay leaf, thyme, fennel, and saffron if desired. Bring to boiling, then reduce heat. Cover and simmer for 10 minutes.

Carefully add clams or mussels, lobster and fish. Return just to boiling, then reduce heat. Cover and simmer gently for 3 to 6 minutes or till fish is done and clams or mussels open. Discard any unopened clams or mussels. Remove the bay leaf before serving.