Lobster Bouillabaisse

For a truly luxurious fish dish try Mike Robinson's bouillabaisse recipe, served with garlic mayonnaise and croutons.
By Mike Robinson
Lobster Bouillabaisse
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 lobster, 900g
  • 200 ml olive oil
  • 1 bulb fennel, diced (fronds reserved for decoration)
  • 2 medium carrots, diced
  • 2 sticks celery
  • 1 onion, diced
  • 2 tomatoes, diced
  • 4 cloves garlic, chopped
  • large pinch of strands saffron
  • 2 litres fresh fish stock, (ideally made from shellfish as well)
  • 100 ml white wine
  • 30 ml pastis
  • salt and black pepper, freshly ground
  • 200 g turbot fillets, cut into large chunks
  • 200 g red mullet, cleaned and gutted and left whole
  • 200 g monkfish fillet, cut into large chunks
  • 4 large croutons, (4 baguette slices brushed with garlic oil and baked until crispy)

For the rouille:

  • 4 tbsp mayonnaise
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 1 tsp tomato ketchup
  • a pinch of chopped parsley
  • juice of 1 lemons
  • salt and black pepper, freshly ground


1. Bring a large pan of water to the boil. Add the lobster, return to boil and boil for 2 minutes. Drain.

2. Twist off the larger claw arms and legs. Crack the claw arms and legs and remove and reserve the lobster meat in as large pieces as possible.

3. Halve the lobster lengthways. Lift out and discard the intestinal tract which runs down the centre of the meat. Remove and reserve the meat from the tail section.

4. Remove and reserve the soft, greenish liver (tomalley) and roe from the head and tail.

5. Heat the olive oil in a large saucepan. Add the fennel, carrot, celery, onion, tomato, garlic and saffron and fry gently, stirring often, for 15 minutes.

6. Add the fish stock, white wine and pastis. Season with salt and freshly ground pepper.

7. Bring the stock to the boil. Add the turbot, red mullet and monkfish, remove the heat and simmer for 20 minutes.

8. Meanwhile, make the rouille. Mix the mayonnaise with the garlic, chilli, ketchup, parsley and lemon juice and season with salt and freshly ground pepper.

9. Just before serving add the reserved lobster meat and simmer for a further 2 minutes.

10. Place a crouton each in 4 serving bowls. Using a slotted spoon, spoon the fish and lobster onto the croutons. Use a ladle to spoon over the broth. Top each bowlful with a spoonful of rouille. Decorate with fennel fronds, Serve.

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