Lobster - Premium Seafood

Dish served with fresh crusty bread makes a delicious full-bodied entree. For best results prepare the tomato broth ahead to enhance the flavour.

• ½ tbsp (8 mL) vegetable oil
• ¼ medium onion, chopped
• 1 large garlic clove minced
• 3 oz (100 g) fresh spinach, chopped
• 1 tsp (5 mL) fresh coriander (optional)
• salt and pepper to taste
• 7 cups (1.5 L) crushed tomatoes
• 1 tbsp (15 mL) sugar
• ½ tsp (2 mL) jalapeno pepper seeded and finely chopped
• 3 cups (750 mL) fish stock % cup (150 mL) water
• ½ tsp (2 mL) crushed fennel seed
• 1 lb (450 g) fresh mussels, scrubbed and debearded
• 2 lb (900 g) haddock fillets, bite size pieces
• ¾ lb (375 g) scallops
• ¾ lb (375 g) large shrimp, peeled and deveined
• ½ lb (225 g) fresh clam meat
• fresh parsley and lemon slices to garnish

In a large stock pot, heat oil over high heat and sauté onion and garlic until softened but not browned. Add spinach, season with coriander, salt and pepper and lower heat Add tomatoes, sugar, jalapeno peppers and stock; simmer, stirring occasionally, for 30 minutes. Refrigerate broth for up to three days to enhance the flavour.

Reheat tomato broth over low heat In a large saucepan bring % cup water and fennel seeds to a boil over medium heat Add mussels, cover and steam 3 minutes. Add haddock, scallops, shrimp and clam meat, bring back to a boil and steam for an additional 2 minutes or until the mussels are open. Remove seafood from poaching liquid and add to tomato broth, discarding any mussels that have not opened.

Serve in shallow soup bowls garnished with fresh parsley and lemon slices.

Serves 6-8 generously

For best results — fresh local beans, pre-cook them in advance and add to the recipe, as directed.

• 2 qt (2 L) water
• 2 cups (500 mL) sauvignon blanc wine
• 1 fennel, bulb diced, stalks sliced and leaves minced
• 2 dozen clams in shell
• 1 whole lobster (at least 2 Ib/1 kg)
• 4 oz (125 g) bacon, diced
• 1 onion, diced
• 1 large carrot, peeled and diced
• 2 medium potatoes, peeled and cubed
• 14-oz (430-mL) can diced plum tomatoes
• ½ tsp (2 mL) each thyme and marjoram
• ½ tsp (1 mL) cayenne pepper
• 2 shallots, chopped
• 2 garlic cloves, minced
• ¼ cup (60 mL) chopped parsley
• 1 ½ cups (375 mL) cooked beans of choice (pinto, kidney, cannellini, etc.)
• 2 tbsp (30 mL) anise-flavoured liqueur (Pernod, anisette, etc.)

In a stockpot, bring water, wine and chopped fennel stalks to a boil. Add clams and cook until they open, about 5 minutes. Remove clams with a slotted spoon. When cool, remove clam meat and slice in strips; reserve.

Add lobster to stockpot and bring back to a boil; lower heat to medium and cook 12-15 minutes. Remove lobster and cool under cold water. When cool enough to handle, break apart and remove meat. Discard stomach sac. Cut meat in chunks and reserve. Lightly crush shells; return to stockpot and bring to a simmer.

In a skillet, sauté bacon until browned; add onion and shallot and saute until translucent. Add carrot, diced fennel bulb and potato; cook 10 minutes, stirring frequently. Add tomatoes, thyme, marjoram, cayenne, salt, pepper, garlic and beans; stir to combine.

Strain stock and return to stockpot; add bacon and vegetable mixture and simmer 30-40 minutes. Add clams, lobster, parsley, chopped fennel leaves and liqueur; bring to serving temperature and adjust seasoning. Serve with bread of choice.

Serves 6.