Succulent lobster meat joins plump shrimp and mussels in this slowly simmered soup, packed full with amazing flavor and served with toasted sourdough slices spread with rouille. This Lobster Bouillabaisse recipe was developed by Hangry in Love, a food blog based in Asheville, NC.
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1 lb. Phillips Lobster Meat
1 lb. jumbo shrimp, peeled & deveined
1 lb. mussels
1/4 cup olive oil
1 medium onion, diced
1 leek, washed well & thinly sliced
1 cup fennel bulb, diced (save fronds for garnish)
1 head garlic, minced
2 Tbsp. tomato paste
2 Tbsp. fresh thyme leaves
1/2 cup fresh parsley leaves
2 cups chardonnay
1/4 cup Pernod (optional)
28 oz. can diced tomatoes
4 cups seafood stock
1 cup clam juice
large strip of orange peel
1 pinch saffron
3 bay leaves
salt, to taste
pepper, to taste
Rouille & Bread
25 oz. roasted red peppers
1 peeled garlic clove
1 Tbsp. lemon juice
1 egg yolk
1/4 cup olive oil + more if needed
1/4 cup fresh parsley
1/4 tsp. cayenne pepper
salt, to taste
¼ cup plain breadcrumbs
1 loaf sourdough, sliced & toasted
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
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