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Cape Ann Lobster Bouillabaisse
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 celery stalks, chopped
3 tomatoes, peeled, seeded and chopped
3 tablespoons fresh chopped parsley
1 bay leaf
1 teaspoon thyme
2 cups dry white wine
1 cup clam juice
2 tablespoons blanched almond slivers
2 cloves garlic
3 cups cooked no-shell lobster meat, cut into bite-sized piece
Directions
- Heat olive oil in a large saucepan.
- Saute’ onion and celery
- Add tomatoes and simmer 5 minutes.
- Stir in parsley, bay leaf, thyme, white wine and clam juice. Bring to a boil, and simmer 15 minutes.
- Grind almonds and garlic in blender or with a mortar and pestle. Add to simmering sauce, stir well. Cook another 15 minutes.
- Pat thawed lobster meat dry on paper towels. Add to bouillabaisse.
- Heat 8-10 minutes and serve.
Servings
4
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