"A very tasty perfectly balanced after many trials. The secret is to use fresh seafood ingredients, taste may differ like 50% between frozen and fresh ingredients."

Ingredients
2 Lobsters
1/2 kilo scallops
1 kilo white clams with shell
1/2 kilo shrimps peeled and deveined
3 TBS salt pork or pork fat or bacon "whatever available"
1 medium onion diced
1/4 cup flour
4 TBS butter
1 TBS paprika
1 TBS white pepper
1 cup clam juice
4 cups of the seafood boiling water
1 cup creme fraiche or heavy creme
1 tea spoon salt
1/4 cup fried onion wings in salt pork

1. Seafood preparation:
2. Boil the lobster for 20 min, remove from water and set aside to cool. Cut in half and take out the meat, cut into big chunks. Break the hands with a hammer and leave them for a nice presentation.
3. Don't foget to take out the tomalley from the shell.
4. *Meanwhile work on step 2 "the base".
5. Boil the scallops for 5 min in the same water and set aside.
6. Boil the shrimps for 5 min in the same water and set aside.
7. Boil the clams for 5 min in the same water and set aside.
8. DO NOT THROW THE WATER !
9. --------------------------
10. Base:
11. Add salt pork, diced onion and butter to pan and fry till translucent.
12. Then add flour, paprika, white pepper and stir 1 min on heat.
13. Add clam juice, seafood boiling water, creme fraiche, salt and boil everything for 5 min.
14. -----Mixing up everything-----
15. Add all the seafood ingredients to the base and boil on low heat for 10 min
16. Take off fire, put in presentation dish showing off the lobster hands and sprinkle with fried onion wings.

Footnotes
If your seafood products are frozen, cut boiling time in half so they don't turn very hard. Sliced french bagette goes well with this dish.

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