Shrimp & Lobster Bouillabaisse

This vibrant Shrimp and Lobster Bouillabaisse captures the essence of French coastal cuisine with a quick, home-style twist. The broth is built on a foundation of savory clam juice, reduced-sodium chicken broth, and stewed tomatoes, creating a rich, tomato-forward base. Aromatics like sliced leeks and a hint of orange peel provide fresh, fragrant depth, while Cajun seasoning adds a gentle warmth. Whether you use fresh lobster tails or convenient surimi pieces, this dish cooks up in under 40 minutes. It's perfect for a satisfying weeknight dinner that feels special without the fuss. Serve it hot with toasted French bread to soak up every drop of the flavorful broth.

Cooking Method: Baking, Boiling, Stewing

Cuisine: French

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 152.9

Dietary: Gluten-free

Description

This vibrant Shrimp and Lobster Bouillabaisse captures the essence of French coastal cuisine with a quick, home-style twist. The broth is built on a foundation of savory clam juice, reduced-sodium chicken broth, and stewed tomatoes, creating a rich, tomato-forward base. Aromatics like sliced leeks and a hint of orange peel provide fresh, fragrant depth, while Cajun seasoning adds a gentle warmth. Whether you use fresh lobster tails or convenient surimi pieces, this dish cooks up in under 40 minutes. It's perfect for a satisfying weeknight dinner that feels special without the fuss. Serve it hot with toasted French bread to soak up every drop of the flavorful broth.

Ingredients

1 can Low-sodium stewed tomatoes
1 cup Reduced-sodium chicken broth
1 Oz. bottle clam juice
3 md Leeks, sliced (one cup)
1/2 cup Water
1 teaspoon Cajun seasoning
1 teaspoon Finely shredded orange peel
1 Oz. fresh or frozen

Directions

1
If using frozen lobster tail, thaw it completely under cold running water or in the refrigerator.
2
Using kitchen shears, cut lengthwise through the top shell of the lobster tail.
3
Turn the tail over and cut through the underside shell and meat to expose the flesh.
4
Cut the lobster tail crosswise through the shell and meat into 3 or 4 bite-sized chunks.
5
Peel and devein the shrimp if using fresh; thaw if using frozen.
6
If using surimi fish pieces, thaw them according to package directions.
7
In a 4-1/2- or 5-quart Dutch oven, combine the stewed tomatoes, chicken broth, clam juice, sliced leeks, water, Cajun seasoning, and orange peel.
8
Bring the mixture to a boil over medium-high heat.
9
Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
10
Add the lobster chunks, shrimp, and/or surimi pieces to the simmering broth.
11
Cook uncovered for 3 to 5 minutes, or until the seafood is opaque and cooked through.
12
Ladle the hot bouillabaisse into bowls and garnish with snipped fresh parsley if desired.
13
Serve immediately with toasted French bread slices on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 152.9kcal

% Daily Value *
Total Fat 5.3g9%
Saturated Fat 1.4g7%
Cholesterol 39.9mg14%
Sodium 264.1mg12%
Total Carbohydrate 10.4g4%
Dietary Fiber 1.8g8%
Sugars 4.4g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bouillabaisse, seafood stew, french cuisine, lobster recipe, shrimp stew, cajun seasoning, clam juice, leeks, orange peel, quick dinner, easy seafood, tomato broth, family meal, weeknight dinner, surimi

Read it online: https://www.chefs-mate.com/recipe/shrimp-lobster-bouillabaisse/