Lobster Bouillabaisse

1 cup Safron Lobster Stock
½ cup Marinara or tomato sauce
1 head fennel julienned
1 onion julienned and caramelized
1 tablespoon garlic, butter , and olive oil
1 tablespoon shallots
¼ cup sherry wine
5 oz Lobster meat
4 Littleneck clams
6 Prince Edward Island Mussels

In one pan steam mussels and clams until just open. In a separate pan add oil and butter on high heat sauté fennel until soft, add garlic, shallots, and caramelized onions, saute for 2 minutes.
Deglaze with sherry, saffron Lobster stock, and Marinara.
Bring to a boil.
Remove from heat and add precooked Lobster, Mussels, and Clams.

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