1 (1 to 1 1/4 pound lobster), split in half or Crab Claws or legs
6 large scallops
6 large shrimp
12 ounces assorted fish such as: salmon, haddock and bass, cut into 2 inch pieces
4 cups dry vermouth
1 cup roasted Poblano pepper puree
1/2 cup cilantro puree
2 teaspoons shallots, chopped
2 teaspoons garlic, chopped
2 tablespoons butter
Salt and pepper
To make the Poblano puree, roast some Poblano peppers. When done, place in a plastic bag so the skin steams and separates from the pepper flesh. Peel and puree peppers.
For Cilantro puree, puree together 1 bunch fresh cilantro with 1/2 cup of good olive oil, add salt and pepper to taste.
To make the soup, heat a large shallow pot on the stove top. Add vermouth, Poblano and Cilantro purees, shallots, garlic, butter and salt and pepper to taste.
Layer seafood in pot according to cooking time. On the bottom place the lobster and clams. Lay the scallops and shrimp down next with the fish and mussels on top. Cover pot and cook for 8 to 12 minutes, until the clams open.
Don't be tied down to the seafood you use in the soup. Use what is fresh and what is available.
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