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6 carrot slices
6 celery slices
2 fennel cups
1/2 tbsp. fennel stems, chopped
2 oz. sea bean
3 pt. fish stock, clarified
1 bouquet garni
salt and pepper, to taste
1 (8 oz.) Florida lobster tail
2 oz. anise-flavored liqueur
2 mussels
2 large oysters
dill weed, chopped, to taste
Place vegetables and stock in stock pot; heat to boiling. Add bouquet garni; season with salt and pepper. Reduce heat; simmer for 5 minutes. Add lobster tail and anise liqueur; simmer for 12 minutes. Shuck oysters; reserve meat with juices. Clean mussels; remove beard. Remove lobster tail. Split shell; remove meat intact. Reserve warm. Add mussels to stock pot; when cooked, remove meat from shell and trim. Return with lobster to pot. Add oyster meat and juice; add chopped dill. Adjust seasoning. Simmer for 30 seconds more.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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