Seafood ambrosia.... ocal Cape Cod lobster, with shrimp, scallops, mussels, clams, with a family recipe for a tomato broth that was enriched with chicken broth reduction and taken over the top with a large pinch of saffron threads. A him of garlic and a richness from butter make this a memorable meal. I know you will want to try this because the photo even makes my mouth water.
I started with a Le Cruset large pot that I put in about three tablespoons of butter and 1 rounded teaspoon of minced garlic and on low I sweated the garlic untill soft, about 2 or 3 minutes, stirring. I used Del Monte original flavor (it has mild seasonings that go extremely well with this. The Italian flavor, although spectacular, has is not for this dish, those seasonings are too strong for this dish because thet overpower the delicate seafood and saffron flavors.) I crushed the stewed tomatoes and pushed them through a strainer. I set the solids aside and poured the liquid into the pot, mixing it with the garlic. I added I some chicken broth and a teaspoon of chicken base, and a large pinch of saffron threads and brought the mixture to a simmer. I used lobster tails that I cut down the middle with kitchen shears and removed the vein. I added the lobster and put the lid on the pan. When it was cooked, about 5 minutes, I took them out and parked them on a plate covered with foil to keep warm. I cooked the shrimp then the scallops the same way. They only took about 3 or 4 minutes. Last, I did the mussels and clams. The clams take longer so I do them separately. They are done when they open, and I fish them out as they open. Finally, I shut off the heat and stir in 2 or 3 tablespoons of butter. Don't weasel out on the butter, after all, we normally dip lobster and clams in butter and this is a whole pot ! I stir in a little of the tomato solids (and
freeze the rest.) I add all of the seafood back into the pot and ladle broth over everything for a few minutes. Serve with crusty bread.
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