INGREDIENTS:
(2 servings)
2 each 1-pound live Maine lobster
6 garlic cloves
1 medium Spanish onion
1 stalk celery
5 medium ripe tomato
4 sprigs thyme
4 sprigs parsley
4 sprigs chervil
6 chives
1 tablespoon extra virgin olive oil
1 pinch saffron
3 cups Maine lobster stock – recipe follows
To taste salt
To taste ground pepper
2 thick slices crusty French bread
2 ounces Asiago cheese
Maine Lobster Stock
6 parsley sprigs
6 thyme sprigs
2 bay leaves
6 peppercorns
1 carrot
1 stalk celery
½ onion
2 Maine lobster bodies (from above)
2 cup dry white wine
2 teaspoons tomato paste
4 cups water
DIRECTIONS:
Preheat oven to 425°F.
Remove rubber bands from the Maine lobsters’ claws. Boil or steam the Maine lobsters for 5 minutes. Remove from heat and shock in ice water. Remove from water. Remove tail, claws and knuckles from the body, save the bodies. Cut the tail while in the shell into 3 pieces. Remove knuckle meat from shell and discard shell. With heavy sheers cut out circles from the claws shells.
Wash tomatoes, remove stem piece and large dice. Wash celery, discard stem end and leaves, mince. Peel and mince garlic. Peel onion and julienne. Remove thyme leaves from stem and fine chop leaves, discard stem. Wash remaining herbs and fine chop.
In a heavy weight pan over medium heat sauté garlic in oil. Allow cooking until edges are browned slightly. Add saffron, onion, celery, tomato and Maine lobster stock. Simmer until onions have softened. Add Maine lobster and simmer until cooked through. Toss in herbs and season with salt and pepper.
Cut thick slices of bread and place in the bottom of serving dish. Pour bouillabaisse over bread. Using a vegetable peeler top bouillabaisse with Asiago cheese.
