Saffroned Mussel & Maine Lobster Chowder

INGREDIENTS:

1 (2 pound) Maine lobster
1 small onion, peeled and coarsely chopped
1 clove garlic, peeled
3 cups dry white wine
2 cups clam broth, canned
3 cups water
3 pounds mussels, well scrubbed
2 teaspoon butter
2 leeks, white part only, sliced and rinsed well
1/4 teaspoon salt
1 teaspoon black pepper
4 plum tomatoes, peeled, cored and cut into small dice
1 teaspoon saffron threads
1 teaspoon lemon rind, grated
6 red bliss potatoes
3/4 cup fresh basil, minced

DIRECTIONS:

Combine the onion, garlic, and white wine in a large pot.  Bring to a boil.  Add Maine lobster.  Cover, reduce heat slightly and steam the Maine lobster for 12 minutes.  Remove the Maine lobster and set aside and cool.  Add the water, clam broth and mussels, cover the pot and continue cooking until the mussels begin to open, about 4 minutes.  Strain, reserve the broth and set  the mussels aside to cool.  Melt the butter in a large saucepan over low heat.  Add the leeks.  Season with salt and pepper.  Cook until soft, about 6 minutes.  Add the tomatoes, saffron, grated lemon rind and broth.  Add the potatoes.  Simmer 15 to 20 minutes.  Remove the Maine lobster meat from its shell.  Cut the meat into small chunks.  Carefully slice the claw meat in half lengthwise.  Set aside.  Take  the mussels out of their shells.  Add the Maine lobster- tail meat and mussels to the broth.  Simmer gently until the shellfish is warmed through, 1 to 2 minutes.  Ladle the chowder into 4 warm bowls.  Garnish each with half a Maine lobster claw and basil.

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