Lobster "Bouillabaisse is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe serves 8. One serving contains 161 calories, 18g of protein, and 1g of fat. Head to the store and pick up salt, water, shellfish stock, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Bring 4 cups of water and 2 tablespoons salt to a boil in a 5-gallon stockpot.
Place a vegetable steamer or rack in the bottom of the pot.
Add lobsters; steam, covered, for 14 minutes or until done.
Remove meat from cooked lobster claws.
Cut each lobster tail in half, lengthwise; chill meat and tails.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender.
Combine remaining 1 cup water, stock, wine, and tomato paste in a large saucepan; bring to a boil. Cook over medium-high heat 30 minutes or until reduced to 5 cups. Stir in remaining 1/8 teaspoon salt and pepper.
While stock reduces, place lobster and potato in a single layer on a baking sheet, keeping separate.
Bake at 300 for 20 minutes or until thoroughly heated.
Place half a lobster tail in each of 8 shallow soup bowls; place 1/2 cup potato and 1/4 cup chopped lobster in each bowl. Ladle about 2/3 cup stock mixture over each serving; sprinkle each serving with 3/4 teaspoon tarragon and black pepper.