INGREDIENTS

INSTRUCTIONS

Heat half the butter and add onion, half the galic and chilli and  cook
over a medium hear for 5-6 minutes without colour. Remove half  the mix
and set aside.  Add the white wine and soy sauce to the remaining
onions and bring to  the boil, add the mussels, cover and cook for 3-5
minutes until the  mussels have opened. Remove the mussels and shuck
leaving 9 in the  shell for garinsh. Strain and reserve the mussel
cooking juices.  Meanwhile place the reserved onions in a large pan
with the bacon  removing the butter and cook until the bacon starts to
crisp. Add the  potato, carrot, fennel, thyme and bay leaves and cook
for 3 minutes.  Add the stock and lobster, bring to the boil and cook
for a further 5  minutes. Remove the lobster. Add the mussel juices to
the pan and  cook until the vegetables are tneder. Liquidise and pass
through a  fine sieve. Add the safforn and cream and set aside.  Remove
the body and claw from lobster. Cut body (in shell) into 3.  Remove
flesh from the claws. Split the head and scoop out coral. Set  aside.
Blanche the vegetables.  Pan fry the prawns, squid and scallops for 1-2
minutes in butter and  garlic. Combine with the shelled mussels and
lobster meat and coral.  Season and add coriander, mint and parsley.
Toss to combine.  Place shell fish mix in the cnetre of 3 plates, pour
around the  saffron broth and garnish with green vegatbles.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2840
Calories From Fat: 751
Total Fat: 85.9g
Cholesterol: 902.8mg
Sodium: 14462.7mg
Potassium: 12579.9mg
Carbohydrates: 331g
Fiber: 107.7g
Sugar: 47.1g
Protein: 229g