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Lunch / Dinner

Broiled Citrus Seafood in Bouillabaisse Broth

Just for Valentine’s Day, “his” and “hers” dinners! Okay, guys— here’s your chance to shine! Oh sure, you could take her to dinner at a fancy restaurant for Valentine’s Day. But I guarantee she’ll like this meal (made by you!) a whole lot more.

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Ingredients

FOR THE SEAFOOD:

FOR THE MAYONNAISE AND CROUTONS:

FOR THE BROTH:

The scallops and shrimp can easily be swapped with other seafood (or each other). But you have to use lobster tail—you’ll really score big points there!

Instructions

Preheat broiler to high with rack as close to the element as possible. Line a baking sheet with a cooling rack.

Toss lobster, scallops, and shrimp with 2 Tbsp. oil, orange and lemon juices, zests, and pepper flakes. Marinate for 30 minutes.

Blend pimentos, mayonnaise, tarragon, garlic, lemon juice, and salt in a food processor until smooth; set aside. Brush baguette slices on both sides with oil and set aside.

Sweat potatoes and fennel for the broth in oil in a sauté pan, covered, over medium heat until fennel begins to soften, 5 minutes. Add sliced garlic; cook another minute.

Stir in broth, wine, tomatoes, saffron, and lemon juice and zest. Cover; simmer 10 minutes. Remove lid; simmer 5 minutes to reduce liquid. Season with salt, cover, and keep broth warm over low heat.

Toast bread on both sides under broiler; set aside. Remove seafood from marinade. Place seafood on the prepared rack over baking sheet; season with salt. Broil until cooked through; 5–8 minutes.

Stir parsley into broth, then ladle broth and vegetables into two shallow bowls. Top each with seafood, then garnish with fennel fronds and a slice of toasted bread spread with some of the mayonnaise.

To split lobster tails, start from the fin and slice through meat and shell, pressing firmly.

To split lobster tails, start from the fin and slice through meat and shell, pressing firmly.

Marinating with citrus adds a burst of bright flavor to the seafood. Toss occasionally to coat.

Marinating with citrus adds a burst of bright flavor to the seafood. Toss occasionally to coat.

Deglaze pan with wine, scraping with a wooden spoon to release bits of garlic stuck to the bottom.

Deglaze pan with wine, scraping with a wooden spoon to release bits of garlic stuck to the bottom.

Nutritional Facts

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