Anonymous Fri Oct 07 12:00:01 2005

6 carrot slices

6 celery slices

2 fennel cups

1/2 tbsp. fennel stems, chopped

2 oz. sea bean

3 pt. fish stock, clarified

1 bouquet garni

salt and pepper, to taste

1 (8 oz.) Florida lobster tail

2 oz. anise-flavored liqueur

2 mussels

2 large oysters

dill weed, chopped, to taste

Place vegetables and stock in stock pot; heat to boiling. Add bouquet garni; season with salt and pepper. Reduce heat; simmer for 5 minutes. Add lobster tail and anise liqueur; simmer for 12 minutes. Shuck oysters; reserve meat with juices. Clean mussels; remove beard. Remove lobster tail. Split shell; remove meat intact. Reserve warm. Add mussels to stock pot; when cooked, remove meat from shell and trim. Return with lobster to pot. Add oyster meat and juice; add chopped dill. Adjust seasoning. Simmer for 30 seconds more.