Shellfish In Rich Herb Sauce

1 x 450 g/1 lb lobster, lightly boiled
3 tablespoons olive oil
1 onion, peeled and finely chopped
1 red pepper, cored, deseeded, and thinly sliced
1 green pepper, cored, deseeded, and thinly
sliced
2 cloves garlic, peeled and chopped
2 teaspoons paprika
2 baby squid, cleaned and cut into rings
(optional)
4 tomatoes, skinned and chopped
12 blanched almonds, crushed
3 pinches of powdered saffron
1 bay leaf
200 ml/1/2 pint dry white wine
3 tablespoons brandy
juice of 1 lemon
200 ml/1/2 pint water
salt
freshly ground black pepper
12 prawns, impeded
8 mussels, scrubbed and bearded
8 clams or cockles, scrubbed
chopped parsley, to garnish

Slit the lobster in half lengthwise. Discard the head and stomach sac and the dark intestinal vein which runs along the inside of the body. Twist off the large claws and crack them. Put on one side with the rest of the shellfish.

Heat the oil in a large flameproof casserole. Add the onion, peppers, garlic, paprika and squid (if using). Cook gently for 10 to 15 minutes. Add the tomatoes, almonds, saffron and bay leaf, then stir in the wine, brandy, lemon juice and water. Stir well and allow to bubble for 1 to 2 minutes over a high heat. Season to taste with salt and pepper. Add all the shellfish to the pan, cover and cook over a low heat for about 15 minutes. Discard any mussels or clams or cockles that have not opened. Correct the seasoning and sprinkle with parsley before serving.

SERVES 4