1 body and shell of steamed lobster (meat reserved) washed and crushed
4 ounces Pernod
4 ounces white wine
For the Dish:
8 ounces fish cut into 12-ounce cubes
8 fresh dry scallops
8 shrimp cleaned
meat of 1 streamed lobster cut for four
For the rouille combine the following and keep refrigerated:
4 ounces mayonnaise
1 tablespoon bouillabaisse broth cooled
4 threads saffron crushed between your fingers
1/4 teaspoon minced garlic
Combine all ingredients, toss lightly and refrigerate overnight if time allows. Put ingredients into a large stockpot and cover generously with water. Bring to a boil, reduce to a simmer and cook gently for one hour. Strain liquid through a sieve.
To make the dish: In a wide pot, add the hot bouillabaisse broth and raw seafood. Remove the items as they are cooked - the mussels will open first, then the shrimp, fish and scallops will be done, and last the clams. Add the cooked lobster to heat through. When the seafood has been cooked and removed, whisk into the broth a touch of whole, unsalted butter. Taste and adjust seasoning. Arrange the seafood in a large bowl. Pour hot broth over the seafood, garnish with chives and grilled bread spread with rouille.