Suquet de bogavante

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook until softened, about 5 minutes.

Add paprika and saffron; cook for 1-2 minutes until fragrant.

Pour in white wine and simmer until reduced by half, about 3-4 minutes.

Add fish stock and bay leaves; bring to a boil.

Add diced potatoes and cook until tender, about 15 minutes.

Add lobster pieces and cook until just cooked through, about 5-7 minutes.

Season with salt and black pepper to taste.

Remove bay leaves and stir in chopped parsley.

Serve hot with lemon wedges on the side.

Spice Level:

Allergens