Ingredients:
1 Whole Maine Lobster
3 Large U-12 Shrimp (peeled and de-veined)
4 Large Mussels (washed and de-bearded)
8 oz Ciopinno Broth (recipe to follow)
1 ea Slice of Rustic Bread (toasted just before service)
2 tbsp Rouille Butter (recipe to follow)
1 tbsp Chopped chives (for garnish)

Method of Preparation:
Make the Ciopinno Broth in advance, let simmer very low until service. Make the Rouille Butter mixture, let stand at room temperature. Par cook the lobster n boiling water, let it cool enough that you can handle it to break it down (I’ll show you) reserve for service. 

All of this cooks very quickly, the longest being the mussels that must steam open as the Ciopinno boils. The timing is generally very good for delicious results and clarity of flavors. Put Shrimp and Mussels in a small pot, add the Ciopinno Broth, as soon as the mussels open. Add the Lobster and spread the butter on the bread. Transfer to a serving dish, garnish with Chives and Rouille Crouton.