Ingredients

FOR CROUTONS

12 to 16 (1/2-inch-thick) baguette slices

3 tablespoons extra-virgin olive oil

1 or 2 garlic clove, halved

FOR SOUP

1 (1- to 1 1/4 -lb) live lobster, or store steamed.

1 -4 leeks white portions only chopped.

2 - 6 large flavorful tomatoes, peeled, seeded, and coarsely chopped

1 large onion, chopped coarse

4 garlic cloves, chopped

1/2 cup extra-virgin olive oil

1 lb small red potatoes cut in 1/4s.

1 fennel’s fronds finely chopped. (sometimes called anise)

1 fennel bulb chopped

1 Turkish or 1/2 California bay leaf

1/4 teaspoon crumbled saffron threads soaked in 2 tsp. water for 5 + min.

1 1/2 tablespoons coarse sea salt [careful in case broth is already salted!!]

1/2 teaspoon black pepper

1/4 fennel seed

1 orange rind peeled or grated

9 cups white fish stock (taste what you buy before adding)*

1/2 cup +> to taste Pernod

1 cup dry white wine

3 pounds firm-fleshed white fish steaks(such as Halibut, cod, butterfish, hake or sword, not Blue), cut into 1 1/2" chunks

12 small hard-shelled clams like little necks, scrubbed

12 mussels, scrubbed and any beards removed

12 sea scallops trimmed & halved.

12 oysters shelled

24 extra large shrimp in shells, or cooked in fish broth then shelled, reserving liquid to add to the soup.

Fresh Thyme

Fresh Italian Parsley

Fresh basil

FOR THE ROUILLE

6 cloves garlic

1 egg yolk

teaspoon salt

dash of Tobasco

1 tsp dried oregano or 12 large basil leaves.

1 cup olive oil

1/3 cup red pimentos

Preparation

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Holding the lobster’s body a folded dishtowel, twist off claws with knuckles from body, then crack claws with a mallet, chef’s knife or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears or large chef’s knife, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Heat the oil in a large pot with a tight-fitting lid and saute the onion, garlic, leeks for 2 minutes. Add fennel, tomato, & potato. Saute 5 min. Add fish stock, Pernod, white wine, fennel frond, bay leaf, saffron, salt, pepper, fennel seed, thyme, parsley, basil and orange rind. Bring to a simmer for 10 min or until vegetables are cooked through.

Meanwhile, make the rouille by blending all the ingredients except the oil, in a food processor. When well blended, gradually add the oil in a thin stream with the processor on low until the rouille takes on the consistency of mayonnaise. Spread Rouille on prepared croutons. Place 2 in each persons’ empty serving bowl.

Add the clams and fish pieces to the simmering soup (exclude the scallops). Cover and cook 5 + minutes, or until the clams are opening. Add the mussels and fish chunks to the soup. Cover and cook 5 minutes. Add the shrimp, cooked lobster including juice, and scallops to the soup. Cover and cook 3 - 5 min. Remove and discard any shellfish that have not opened. Taste and correct the seasonings, particularly the Pernod. Ladle soup on to the croutons in each bowl. Select a balance of clams, mussels, and fish. Garnish with 1 or 2 tablespoons of Rouille and fresh herbs. Serve immediately with baguette and simple salad.