- 1/2 cup white wine
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 cup cooked, diced lobster meat
- 3 1/2 ounces crabmeat
- Salt and freshly ground black pepper
- Pinch saffron
- 14 ounces squid bodies, cleaned
- 1 onion, chopped fine
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh thyme leaves
- 4 units squid ink
- 1/2 cup cream
- Fresh herbs, as garnish
Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.
Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.
Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.