There is such a big difference between forgiveness and reconciliation. It takes two to reconcile, so it is not always possible to be reconciled. But it takes only one to forgive. So if people do you wrong, forgive them, whether or not they ask for forgiveness. You cannot cancel their sin. Only God can do that, and He will only do it if they repent. But what you can do is set aside your own anger, bitterness, and resentment towards them.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains			6	Servings

INGREDIENTS

2	lb	Lobster
2	sm	Leeks
3	md	Carrots; peeled
1		Stalk celery; peeled, strings remo
1	md	Fennel bulb; trimmed
2		Cloves garlic; peeled
1	tb	Unsalted butter
1	md	Onion; chopped
1	ts	Fennel seed; toasted
8		Sprigs thyme
4		Sprigs tarragon
1	c	Dry white wine
1		Whole bay leaf
4		Whole canned tomatoes; broken up
10		Sprigs parsley; flat leaf
3/4	ts	Salt
1/8	ts	Freshly ground black pepper
12		Whole sea scallops; cleaned
1	lb	Halibut; cubed
1/2	bn	Watercress; leaves only
2	tb	Sauternes; optional

INSTRUCTIONS

Bring a stockpot of water to a boil over high heat. Add lobsters, cover and
cook for 3 minutes. Drain. Hold lobsters with a towel and twist off tails
and claws. Remove meat from tails and claws; refrigerate. Reserve lobster
shells and bodies. Cut 1 leek into 1/4-inch dice; let stand in a bowl of
water; drain. Chop one carrot, celery, half of fennel and 1 clove garlic
into 1/4-inch dice. Heat 1 teaspoon butter in a large saucepan over medium
heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel
seeds, 6 sprigs thyme and tarragon. Cook, stirring occassionally, until
vegetables are soft and aromatic, 3 ro 4 minutes. Add lobster shells and
bodies; cook, stirring occassionally, 2 to 3 minutes. Add wine, bay leaf,
tomatoes, parsley and 8 cups water. Raise heat to high and bring to a boil.
Reduce heat to medium low and simmer for about 1 hour. Halve remaining leek
and cut into 1/4-inch thick slices. Place in a bowl of water for 5 minutes,
then drain. Slice remaining carrots into 1/8-inch matchsticks; cut
remaining fennel into 1/4-inch dice. Smash the remaining garlic clove. Set
all vegetables aside. Remove stock from heat and strain, pressing on
solids. Discard solids. Melt remaining 2 teaspoons butter in a large
shallow saucepan over medium heat. Add sliced leeks, carrots, fennel,
garlic, remaining 2 sprigs of thyme and salt and pepper, cook until tender,
about 7 minutes. Add stock, raise heat and bring to a boil. Reduce heat to
medium low and simmer for 20 minutes. Meanwhile, slice lobster-tail meat
into medallions byt leave claw meat whole; set aside. Add scallops and
halibut to stock; adjust heat to maintain bare simmer and poach for 1
minute. Add lobster meat, adjust heat and poach until fish is opaque and
lobster is cooked through about 3 to 4 minutes. Discard garlic clove and
thyme sprigs. Stir in watercress and sauternes, if using. Serve
immediately.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”