- 32 oz Lobster Stock 2 oz Pernod
- 1⁄2 tsp Hot Pepper 1⁄4 tsp Saffron
- 2 Anchovies
- 10 oz Peeled Tomato and Juice 3 oz Tomato Paste
- 1⁄4 tsp Fennel Seed
- 2 garlic cloves (crushed)
- 2 Lobster (live 1 3⁄4 lbs.)
- 8 oz Monkfish
- 8 fingerling potatoes (cooked)
- 16 slices hot chourico
- 8 Diver Sea Scallops (med size)
- 8 littleneck clams
- 4 oz raw diced leek
- 16 rope grown mussels
Using a sharp chef ’s knife, cut into the lobsters between the eyes. This is the quickest and most humane way to kill them. Remove the claws and the tails and reserve raw. Remove the body from the shell and then remove the pale green gills and discard them because they will make the broth bitter. Also remove any dark green roe and reserve on the side to make the lobster butter. Discard any pale green tomalley. Cut the lobster body in half, and add to a pot with the shells and cover with cold water and bring to a simmer. Cook the claws and knuckles in the simmering broth for two minutes and remove. After about a half hour of simmering the broth should be done. Strain the broth into a new pot. Add the above ingredients to the broth, and simmer them together for 15 minutes then blend with a hand blender to release all the flavors. Strain the broth and reserve. Take the reserved Lobster Roe and puree it with soft butter in a food processor until smooth. The ratio is 3:1, butter to roe. The color will be pale green. Reserve the butter in the refrigerator.
You will need a casserole with a cover large enough to fit all the seafood. A cast iron 5qt pot works great.
Add all fish except Mussels and the half cooked lobster claws to the pot. Place the Clams and Monkfish on the bottom, followed by the scallops potatoes, leeks and Chourico. The raw lobster tails, (cut in half) are placed last on the top, above the broth. Pour the broth in the pot and cover. At this point, you are ready to cook. Turn on the flame at medium high and cook for 6 min or until the lobster shell begins to change color, (black to reddish), and the clams are beginning to open. At this point, add the mussels and lobster claws, cover the pot and cook for 2 minutes more. Uncover the pot and be sure the mussels and clams are open and the lobster is bright red. If so, turn off the heat. Using a slotted spoon, transfer all the fish and veggies to a serving bowl and cover to keep warm. Using a hand blender or whisk, mix the lobster butter into the broth. The hand blender works best. The broth will be bright pink/red and frothy. Pour the broth over the fish, drizzle with olive oil, sprinkle parsley over the top, and serve with toasted bread.