Remove the lobster claws, as well as the joint between the claw and the body. Cut the body and tail in half and cut the flesh into 2-inch pieces. Cook tomatoes, onion and garlic until onion is tender. Peel the potatoes and cut into 1/2 inch cubes. Add these to tomatoes with fennel, saffron, salt and pepper. Add the broth and boil, then simmer covered until the potatoes are cooked. Add the fish and clams and simmer for 2 minutes. Add the mussels, shrimp, lobster meat and cooking juices. Simmer for about 5 minutes, until the mussels open. Serve with hot croutons.


  • 1 lobster (1 1/4 lb.) cooked * save the cooking liquid 
  • 3 tomatoes, cut into large dices
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup olive oil
  • 1 lb. of cooked potatoes
  • 1/3 cup finely chopped fennel leaves
  • 1/4 teaspoon of saffron nails
  • 2 tablespoons sea salt
  • 1/2 teaspoon pepper
  • 9 cups fish broth
  • 3 lb of white-fleshed fish fillets
  • 1/2 lb. clams in their shells
  • 1/2 lb. mussels in their shells 
  • 1/2 lb. shrimp