| Ingredients | |
| 1 c Lobster Stock (see recipe) | |
| 1 tbs butter | 1 oz Pernod (optional) |
| 2 bags mussels (PEI preferred) | 6 large sea scallops |
| 8 medium gulf shrimp | 2 oz salmon |
| 1 lobster tail, cut in half lengthwise | 2 lobster claws |
| Directions | |
Bring lobster stock and 1 oz Pernod to a simmer. Add seafood. Cover until mussels open and then simmer uncovered until seafood is cooked. Serve with bread and tapenade. Serves two |
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