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Bouillabaisse With Lobster Recipe

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This traditional French stew will liven up any cold winter night. Tender sea scallops, savory mussels, red snapper fillets, and succulent lobster meat is simmered in a white-wine stock until savory and unforgettable. The rustic dish pairs well with crusty bread and white wine for a truly unique taste of the French countryside.


  • ½ c. olive oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 leeks, sliced
  • 1 tsp dried thyme
  • 1 bay leaf, optional
  • 1 (14.5) oz can diced tomatoes
  • 2 (8 oz) bottles clam juice
  • 2 ¾ c. dry white wine
  • 2 tsp fennel seeds, crushed
  • salt and pepper to taste
  • 3 Tbsp chopped fresh parsley
  • 1 lb. red snapper fillets, cut into 2-inch pieces
  • 1 pinch saffron
  • 24 sea scallops
  • 30 small mussels, scrubbed and debearded
  • 1 lb cooked lobster meat, cut into bite-sized pieces
Seafood Bouillabaisse with lobster recipe


  1. In large skillet heat oil over medium heat. Stir in celery, garlic, leeks, thyme, and bay leaf and cook until vegetables have just softened, about 5 minutes.
  2. Add diced tomatoes to skillet. Slowly stir in clam juice, wine, fennel seeds, and parsley. Bring to a simmer and season with salt and pepper. Simmer for 15 minutes.
  3. Add snapper, and cook for 5-10 minutes. Gently mix in saffron, scallops, and mussels and cook until scallops are no longer translucent and mussels have opened their shells, approximately 5 minutes.
  4. Stir in lobster, and cook for 5 minutes or until heated through.
  5. Ladle into serving bowls, making sure each portion contains 5 mussels, 2-3 scallops, and a serving of fish and lobster.


  • ½ Cup = about 118ml (118.295 milliliters based on 236.59 milliliters in a US cup)
  • 8 oz = about 227g (226.796 grams based on 28.3495 grams in an ounce)
  • 2 ¾ = cups about 651ml (650.6225 milliliters based on 236.59 milliliters in a US cup)
  • 1 lb = about 454g (453.59 grams based on 453.59 grams in a pound)

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