**Lobster and Mussel Bouillabaisse** Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish and shellfish.

Here is The Finished Product

Ingredients

• 1 quart lobster stock
• tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe)
• 2 pounds live mussels (~50)
• 3 tbsp butter, ghee, or olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 medium carrot, peeled and chopped
• 2 stalks celery, chopped
• 4 roma tomatoes, chopped
• 4 sprigs fresh thyme, leaves only, chopped
• 4 sprigs fresh parsley, chopped
• 1 pinch (~10 strands) saffron
• 1/4 tsp cayenne pepper
• 1 6.5oz can chopped clams
• salt and pepper to taste
• 2 tbsp chopped chives to garnish
• lemon slices for serving

Directions

1. Prepare the stock, the tail meat and claws as outlined in my

   lobster stock recipe. Prep the mussels by scrubbing and

   de-bearding if needed, then set aside.

2. In a dutch oven, melt the butter over medium heat,

   then add the garlic. Sauté until aromatic, about 30 seconds,

   then add the onion, carrot, and celery.

   Sauté until slightly softened, about 5 minutes, then add

   the stock, tomatoes, thyme, parsley, saffron, and cayenne pepper.

   Bring to a simmer then reduce heat to low; simmer for 20 minutes.

3. Increase the heat to medium, then stir in the can of chopped

   clams, liquid included. Once it starts bubbling, add the mussels,

   cover, and simmer until the mussels are mostly open, about 3 minutes.

   Add the lobster meat and claws, cover, and simmer until the

   lobster is opaque and the mussels are fully open, about 1 more minute.

4. Remove from heat and season with salt and pepper to taste.

   Garnish with chopped chives and serve with lemon slices.

This Recipe Is Published Here

bon appetit