LOBSTER & OYSTER STEW

The sauce can be prepared three days ahead, leaing only a quick coo
king of the seafood.Shrimp and scallops replace the lobster and
oysters for an equally appealing version.
2-l/2 tbsp. vegetable oil
2 large onions, finely chopped
8 large shallots,finely chopped
3 large garlic cloves,miced
3 large bay leaves
2 tsp. grated lemon peel
l/l4 tsp. fennel seeds, coarsely ground
l/4 cup chopped basil or l tbsps. dried, crumbled
l/4 tsp. dried thyme, crumbled
l/4 tsp. ground cumin
generous pinch of saffron threads
3/4 cup dry white wine
2 28-oz. cans whole tomatoes, drained and crushed
l-3/4 lbs. new potatoes, peeled and cut into l/2″ dice
2 qts. chickn stock
s&p
3 cups half & half
2-l/2 to 3 lbs. ucooked lobster tails, shelled & cut into 3/4″ piece
s or uncooked med. shrimp, peeled and deveined
2 lbs. shucked oysters with their liquor or scallops, trimmed
Heat oil in heavy large saucepan ove med. heat. Add onions, shallots
garlic, bay leaves, lemon peel & fennel. Reduce heat to low, cover &
cook until onions are translucent, stirrint occasionally, about l5
mins. Mix in basil, thyme, cumin and saffaron. Stir l min. Add wine
and simmer until evaporated, about 4 mins. Mix in tomatoes and
potatoes. Increase heat and boil until liquid is slightly thickened,
stirring frequently, bout 3 mins. Add stock, reduce heat and simmer
until potatoes are ender and liquid is reduced by half, about 45 min
s Season with s&p. (Can be prepared 3 days ahead. Refrigerate).
Bring sauce to simmer in heavy large saucepan. Add half and half and
bring to simmer. Add lobster or shrimp and cook until oqaque, about
2 mins for lobster or 4 mins. for shrimp. Stir in oysters with their
liquid or scallps and cook until just heated through, about l min.
Adjust seasoning. Discard bay leaves. Ladle stew into heated
tureen and serve.
Serves 8 Bon Appetit