Lobster and Mussel Bouillabaisse

6 Feb

Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish and shellfish. Although it was originally made with rockfish, today it’s also made with all sorts of different seafood. For this recipe in particular, I decided to go with lobster and mussels; I like the idea of pairing two foods that are at opposite ends of the price spectrum (lobster = rare & elegant, mussels = common & unglamorous). This dish is paired with my lobster stock recipe, so be sure to check that out since you’ll need some stock. Putting this dish together – stock and all – is actually a fairly quick experience: in about 90 minutes you’ll have a recipe that will have your dinner guests swooning.

Don’t let the assumed costs of buying lobster deter you. If available in your area, live lobsters are surprising affordable when compared to the going rate at a seafood restaurant. And really, sometimes you can’t put a price tag on eating a rich, classic meal in the comfort of your own home.

Also, don’t forget that I’m hosting a giveaway this week; click here for a chance to win two live 1.5 lb lobsters from lobster.com ($65 value)! The giveaway is limited to continental US residents and ends midnight, Saturday, Feb 8th, 2014. Good luck!

Lobster and Mussel Bouillabaisse

  • Servings: 4
  • Time: 35 mins
  • Difficulty: Easy
  • Print

1 quart lobster stock
tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe)
2 pounds live mussels (~50)
3 tbsp butter, ghee, or olive oil
4 cloves garlic, minced
1 small onion, diced
1 medium carrot, peeled and chopped
2 stalks celery, chopped
4 roma tomatoes, chopped
4 sprigs fresh thyme, leaves only, chopped
4 sprigs fresh parsley, chopped
1 pinch (~10 strands) saffron
1/4 tsp cayenne pepper
1 6.5oz can chopped clams
salt and pepper to taste
2 tbsp chopped chives to garnish
lemon slices for serving

1. Prepare the stock, the tail meat and claws as outlined in my lobster stock recipe. Prep the mussels by scrubbing and de-bearding if needed, then set aside.

2. In a dutch oven, melt the butter over medium heat, then add the garlic. Sauté until aromatic, about 30 seconds, then add the onion, carrot, and celery. Sauté until slightly softened, about 5 minutes, then add the stock, tomatoes, thyme, parsley, saffron, and cayenne pepper. Bring to a simmer then reduce heat to low; simmer for 20 minutes.

3. Increase the heat to medium, then stir in the can of chopped clams, liquid included. Once it starts bubbling, add the mussels, cover, and simmer until the mussels are mostly open, about 3 minutes. Add the lobster meat and claws, cover, and simmer until the lobster is opaque and the mussels are fully open, about 1 more minute.

4. Remove from heat and season with salt and pepper to taste. Garnish with chopped chives and serve with lemon slices.

25 Responses to “Lobster and Mussel Bouillabaisse”

  1. chilliandmint February 6, 2014 at 11:45 am #

    Now that looks heavenly indeed. What a wonderful treat of a meal.

  2. teresasfamilykitchen February 6, 2014 at 11:53 am #

    looks amazing! love lobster

  3. Ada ~ More Food, Please February 6, 2014 at 11:57 am #

    This dish looks amazing! I love Bouillabaisse, but have yet to make my own. Thanks for sharing the recipe :D

  4. gwcook February 6, 2014 at 1:47 pm #

    Sounds great- can’t wait to try!

  5. dipmaker February 6, 2014 at 4:47 pm #

    When I see pictures like these it makes me feel bad Im allergic to seafood….

    • Russ Crandall February 6, 2014 at 7:07 pm #

      Aw man, sorry to hear that :( On the other hand, glad you like the picture!

  6. Amanda February 6, 2014 at 6:06 pm #

    This is gorgeous. Wow. I love the saffron and cayenne. Great combos, great photo. It’s eating like a king.

    • Russ Crandall February 6, 2014 at 7:08 pm #

      Thanks Amanda! I think there’s just enough of each to accent but not overpower the stew.

  7. Leah February 6, 2014 at 6:51 pm #

    wow, this looks amazing!

  8. gastronomiette February 7, 2014 at 12:54 am #

    Your photos are so beautiful, I’m drooling.

  9. ksbcaptures February 7, 2014 at 11:42 am #

    This is drool-worthy…

  10. buttoni February 18, 2014 at 9:43 pm #

    OMG That looks AMAZING! I haven’t made it in quite some time. Look forward to trying yours one day.

    • Russ Crandall February 19, 2014 at 7:07 pm #

      Thanks Buttoni, please let me know what you think when you do make it!

  11. 30Plus February 20, 2014 at 4:51 am #

    Reblogged this on 30 Plus Black and Single and commented:

  12. @goodeggorbadegg April 29, 2014 at 12:27 pm #

    caught some rainbow trout today – any good recipes?

    • Russ Crandall April 29, 2014 at 7:39 pm #

      There are couple more elaborate recipes in the book, but honestly nothing beats a fresh, pan-fried fish. Filet the fish then lightly dredge it in tapioca (or potato or arrowroot) starch that’s been mixed with salt and pepper, and fry on both sides with butter, ghee, or coconut oil. Man, that totally reminds me of my childhood. Enjoy!


  1. Lobster and Mussel Bouillabaisse | Paleo Digest - February 6, 2014

    […] Domestic Man / Posted on: January 01, 1970The Domestic Man – Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish […]

  2. Lobster Stock (and a Giveaway) | The Domestic Man - February 19, 2014

    […] (instructions in the recipe below) so that I could use its shell for stock, and its meat for a Lobster and Mussel Bouillabaisse. I bought a couple lobster shells from my local grocer to add to this recipe and I was amazed at […]

  3. Cioppino (San Francisco Seafood Stew) | The Domestic Man - August 19, 2014

    […] cooking tools before making its way into local restaurants and beyond. Much like the French Bouillabaisse or the Eastern European Brudet, Cioppino is made with a variety of seafood, depending on whatever […]

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