Saffron Tomato Broth

2 cups tomato juice
2 cups clam juice
½ cup white wine
2 Tbsp. extra virgin olive oil
½ cup finely diced red bell pepper
1 medium fennel bulb, trimmed, cut into 8 wedges
1 medium leek, julienned, white part only
¼ cup minced scallions
1tsp. pressed fresh garlic
¼ cup chopped fresh cilantro
dash Tabasco
pinch saffron threads
1 bay leaf
** sea salt and coarsely cracked black pepper

In large saucepan, heat olive oil over moderate heat. Add bell peppers, fennel, leek, scallions and garlic. Cook without browning. Season with salt and pepper. Add white wine, saffron threads and bay leaf. Reduce by half. Add tomato juice, clam juice, Tabasco and chopped cilantro. Bring to boil. Simmer 5 minutes. Season to taste. Set aside.

Shellfish

12 large fresh sea scallops
12 fresh prawns, peeled, deveined
12 little neck clams
12 green lip or black mussels
3 8 oz lobster tails, halved lengthwise
2 Tbsp. Pernod

Place all shellfish in large pot. Pour in saffron tomato broth. Cover. Cook at high heat 3 to 4 minutes. Toss shellfish in upward motion. Cook until all shells are open. Approximately 3 to 4 minutes. Finish with splash of Pernod.

Crabmeat Risotto

2 cups chicken broth
4 Tbsp. unsalted butter
¼ cup finely chopped onions
1 Tbsp. extra virgin olive oil
½ cup Arborio rice
1/3 cup heavy cream
1/3 cup fresh lump crabmeat, picked over
4 Tbsp. freshly grated Parmesan cheese
** salt and freshly ground pepper

In small saucepan bring chicken broth to boil. Reduce and hold at simmer while preparing rice. In saucepan, melt 1 Tbsp. butter over medium heat. Add onions and olive oil. Cook until wilted, stirring constantly. Add rice. Stir until grains are coated. Add ½ cup chicken broth to rice. Stir occasionally until liquid is absorbed. Repeat process with additional ½ cup chicken broth. Do not overcook. Rice should be firm, al dente. If rice is not sufficiently cooked, add remaining chicken broth. Stir in Parmesan cheese, remaining butter, cream and crabmeat. Combine well. Bring to simmer. Do not boil. Adjust seasoning with salt and pepper.

Presentation

6 sprigs cilantro
1 Tbsp. finely chopped chives

Divide risotto into six portions. Place in center of large pasta bowl. Divide shellfish equally. Place around risotto. Reserve lobster tails. Ladle broth over shellfish. Place lobster tail on top of risotto. Sprinkle plate with chives. Garnish with cilantro sprigs.