NYC Legasea Lobster Bake

For lobster: Prepare a pot of boiling water, heavily salted; add some herbs and lemon, if desired. Prepare an ice bath- 90% ice, 10% water; set aside. Remove the claws/knuckles from the lobsters; add them and bodies/tails to pot. Remove bodies/tails after 3 minutes. Plunge in ice bath til cold (5-10 min). Remove claws/knuckles after 9 minutes and put in ice bath til cold.

For Bake: In a heavy pot with a lid, add the butter, shallots, garlic and fennel and sweat until soft. Add the cherry tomatoes, clams, mussels, potatoes, corn and white wine; let sauce reduce by half. Add clam juice and tomato sauce.

While sauce is cooking and shellfish are opening, season the shrimp and scallops with sea salt and sear in a separate pan.

Separate lobster tails from bodies. Add lobster tails, claws/knuckles, seared shrimp and scallops and herbs to the pot. Cover with lid and cook over medium heat for 10 minutes. Remove lid and garnish with lemon, melted butter, parsley and basil. Serve hot in the same pot.