Something a little extra special when you'd like to make the effort.
For the rouille:
Cook potatoes in water with the garlic, saffron and chillies until soft and the water is nearly evaporated. Then puree with the lemon juice, drizzle in the olive oil then add salt and pepper.
For the lobster:
First make the stock base by heating the olive oil in a pan then add the onion, leek and garlic and cook for 3-4 minutes. Add the spices, tomatoes, chilli, bay leaf and the water plus 1oz of the bulgar wheat, cover and cook on a low heat for 30 minutes.
Next blanche the lobster in boiling water for five minutes.
Slice the tail and claws with a bread knife.
Add the lobster to the stock base along with the saffron. Add a squeeze of lemon juice and a large spoonful of the rouille to the lobster stew and serve
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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