Mussel and Lobster Ragout *

Bring a large saucepan of heavily salted water to a boil. Place lobster upside down in the boiling water, cover and do 4 min. Remove from water and cool a tiny bit. Over a large baking dish, break meat from lobster, reserving all liquid. Coarsely chop lobster meat, shells as well. In a large saucepan, heat olive oil. Add lobster shells, roast for 8 min. Add half of onion, carrot and celery, roast another 5 min. Add thyme, peppercorns, lorber, garlic, white wine and cognac, bring to boil. Add mussels, simmer with lid closed for about ten minutes. Remove mussels from their shells, pour cooking liquid through a sieve, squeezing the shells well. In a new saucepan, melt butter, add remaining vegetables, s+p, sauté until translucent. Crush saffron, melt in 1 tbsp warm water. Add saffron, cooking liquid and fish stock, simmer for half an hour (do not boil). Season to taste, add whipped cream and simmer gently, add lobster and mussel meat for 5-10 min, heat through, bring to table in soup bowls.

* Creamy Mussel and Lobster Stew

Super tasty, very elegant. I used Dungeness Crab instead of lobster. Makes a great dish to prepare.

Ralph.12/26/00

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