Shrimp And Lobster Bouillabaisse

Recipe Ingredients

1		Low-sodium stewed tomatoes
1 cup	237ml	Reduced-sodium chicken broth
1		Clam juice
3		Leeks - sliced (one cup) (medium)
1/2 cup	118ml	Water
1 teaspoon	5ml	Cajun seasoning
1 teaspoon	5ml	Finely shredded orange peel
1		Fresh or frozen lobster tail or 6 oz. Cooked lobster cut into chunks, or one 8 oz. Pkg. Frozen lobster-shaped fish pieces (surimi) thawed
8 oz	227g	Fresh or frozen peeled and
		Deveined shrimp
4		French bread - toasted (opt.)
		Snipped fresh parsley - (opt.)

Recipe Instructions

In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes.

Meanwhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total.

Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or until shrimp just turn pink.

Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or until heated through.

To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish servings.

Source:
BETTER HOMES AND GARDENS, January 1994

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