Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 smalls | To med lobsters or 2 cans |
| \N \N | (5oz ea) lobster |
| 3 tablespoons | Salt |
| 3 quarts | Boiling water |
| 1 \N | Dz small clams |
| 1 \N | Dz mussels |
| ¾ pounds | Shrimp |
| ¼ teaspoon | Crushed saffron |
| 1 dash | Pepper |
| 1 \N | Crushed garlic clove |
| 1 tablespoon | Butter |
| 2 tablespoons | Dry sherry |
| 1¼ cup | Raw rice |
| 2 \N | Fully ripe avacados |
| \N \N | Lemon juice |
| \N \N | Olive oil (optional) |
| \N \N | Salad dressing (optional) |
| \N \N | TARTAR SAUCE (optional) |
Add lobsters & salt to boiling water in large stockpot; cover & simmer 20 minutes. Remove lobster & set aside. Cook clams, mussels & shrimp in same liquid, cooking shrimp 2-5 minutes & clams & mussels until open. Lift out & chill shellfish. Strain broth, reserving 2½ cups; combine reserved broth, saffron, pepper, garlic, butter & sherry in saucepan. Bring to boil. Add rice; cook, covered, over low heat 15 minutes or until tender & liquid is absorbed. Shell shrimp & lobsters, reserving 2 lobster claws for garnish; cut lobster meat into pieces. Combine rice & shellfish in large serving bowl; mix lightly & chill. Halve avocados lengthwise, twisting gently to separate halves; whack a sharp knife directly into seeds & twist to lift out. Peel avocado halves; place cavity side down & slice. Brush with lemon juice. Arrange avocado slices on seafood rice mixture in serving dish; garnish with lobster claws. Serve with olive oil, salad dressing or Tartar Sauce. Serve with sour dough bread to sop up gravy.
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