MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Lobster Soup With Coastal Fish And Mollusks
 Categories: Spanish, Lobster, Clams, Shrimp, Mussels
      Yield: 1 Batch
 
           Seafood Platter:
     60 g  Lobster meat
     20 g  Clams
     10 g  Cockles
     50 g  Fresh king prawns
     10 g  Goose barnacles
     25 g  Mussels
     30 g  Sea bass
     50 g  Scorpion fish
           Soup:
      1    Lobster head
    100 g  Frozen king prawns
      1    Red onion
      3 cl Garlic
      1 tb Paprika
    200 ml Pernod
           Saffron Agar:
     50 ml Water
      1 sl Garlic; thin
      3    Saffron threads
    1/3    Agar-agar per litre
           King Prawn Agar:
      1    King prawn head
     50 ml Water
    1/3    Agar-agar per litre
           Picada Sauce:
     10 g  Hazelnuts; fried
     10 g  Almonds; fried
     10    Pieces bread; fried
     20    Parsley leaves; fried
    100 ml Olive oil
           Crisps:
      2 cl Garlic
      1 sl White bread
      1    Ripe tomato
      8    Parsley leaves
 
  Seafood Platter:

  Blanch the mollusks, rinse and reserve in a cool place. Clean the
  fish and cut into portions. Cut the lobster into medallions. Just
  before serving, sear them on the griddle and finish off in the oven
  or in a salamander.
  
  Soup:

  Chop the onions and soften them slowly. Add the paprika and Pernod
  and reduce. Add the lobster head and reduce to half the volume, and
  then strain.
  
  Saffron Agar:

  Saute the garlic and place it with the lightly toasted saffron in
  the water, bring to a boil and crush. Allow to cool and strain.
  Pour into a sauce bottle and keep cool. Add the agar-agar, bring to
  a boil and allow to set. Mash in a Thermomix and strain.
  
  King Prawn Agar:

  Saute the prawn heads, add the water and cook for 20 minutes. Crush
  and strain. Add the agar-agar, bring to a boil and allow to set.
  Mash in the Thermomix, strain and transfer to a sauce bottle.
  
  Picada:

  Mash all the ingredients in a Thermomix along with the olive oil.
  
  Crisps:

  Fry the sliced garlic in a little olive oil, adding it while the
  oil is still cold. Fry the parsley leaves. Cut the bread into small
  squares and fry. Slice the tomato finely, taking care to keep whole
  pieces and dry in a food dehydrator.
  
  To Assemble and Serve:

  Sear all the mollusks on one side of the griddle and seal the skin
  of the pieces of fish. Place them around the plate, and alternate
  drops of the saffron emulsion and the king prawn emulsion. Finish
  off by adding the picada and parsley crisps, garlic crisps, and
  mini pieces of toast.
  
  Recipe by Sergi Arola, La Broche, Hotel Miguel Angel, Madrid
  
  Recipe FROM: Starchefs
 
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