Herb-poached Seafood

Ingredients

• 6 cups chicken broth 
• 0.5 cup basil leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 3  rock lobster tails split per lb.
• 2 tablespoons parsley chopped
• 0.8 pound sea scallops rinsed cut in half large
• 2 tablespoons shallots minced
• 24  mussels in shells scrubbed for steaming, pull off beards
• 18  shrimp deveined peeled per lb., and
• 0.8 pound boned and skinned opakapaka cut into 1 1/2-inch chunks

Equipment

• bowl
• frying pan
• ladle
• slotted spoon

Directions

1. Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.
2. Bring broth to a boil in a 5- to 6-quart pan over high heat.
3. Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.
4. After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat.
5. Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.