INGREDIENTS

INSTRUCTIONS

VEGETABLES
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.
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