Is a classic French shellfish and fish stew prepared using a variety of seafood, onions, tomatoes and saffron. The flavor is heightened in this stew by using our concentrated clam juice. Serve with toast points to soak up the goodness of this stew.
Boil lobster in a pot for 2 minutes, remove lobster from pot and let cool in a colander. Once lobster is cool enough to handle, place in a shallow baking pan. Separate the claws, knuckles, tail and body. Cut the body and tail in half lengthwise, then half again crosswise. Crack the claws and knuckles, reserve any juice that might seep out. Set this aside and prepare the rest of the ingredients. In an 8 quart pot, cook the tomatoes, onions and garlic in the oil over medium heat for 5 minutes. Add the potatoes, fennel, bay leaf, saffron, salt, pepper and stock. Cover pot and simmer for 8 to 10 minutes, or until potatoes are tender. Add the mussels and clam meat to the pot and cover for 3 minutes, the mussels should open. Add lobster and white fish, cover pot for 5 minutes.
Yield: Serves: 8 to 10 people