Lobster "Bouillabaisse

Ingredients

• 2 large baking potatoes peeled cut into 1/4-inch cubes ( 1 1/3 pounds)
• 0.1 teaspoon pepper black freshly ground
• 8 servings pepper black freshly ground
• 2 tablespoons tarragon fresh minced
• 6 pound maine lobsters whole
• 2 tablespoons salt divided
• 7 cups shellfish stock 
• 3 tablespoons tomato paste 
• 5 cups water divided
• 1 cup white wine 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• pot

Directions

1. Bring 4 cups of water and 2 tablespoons salt to a boil in a 5-gallon stockpot.
2. Place a vegetable steamer or rack in the bottom of the pot.
3. Add lobsters; steam, covered, for 14 minutes or until done.
4. Remove meat from cooked lobster claws.
5. Cut each lobster tail in half, lengthwise; chill meat and tails.
6. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender.
7. Drain; set aside.
8. Preheat oven to 30
9. 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.
10. While stock reduces, place lobster and potato in a single layer on a baking sheet, keeping separate.
11. Bake at 300 for 20 minutes or until thoroughly heated.
12. 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.