Lobster Fish Soup

• 3 pints fish stock
• 1 pint tomato juice
• 1 lobster
• 1 bushel oyster
• 1/2 lb fresh tuna
• 1 fillet of sole
• 1 cup red wine
• 1 cup white wine
• 1/2 teaspoon saffron
• 1 fluid ounce glass vodka

1. place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
2. close pot to prevent escape gradually raise temperature from cold to warm to boiling.
3. Lobster is ready when it stops moving and shell is bright red.
4. remove lobster shell and reserve the meat.
5. In another deep pot put fish broth and tomato juice.
6. add lobster meat in broth simmer broth.
7. wash and remove beard from oysters.
8. in another pot place oysters in salted water bring to swift rapid boil until shells open.
9. remove oyster flesh from shells and add to simmering broth.
10. cut tuna fillet into chunks add to simmering broth.
11. add saffron to broth add red and white wine.
12. close pot bring to boil then reduce back to simmer.
13. let simmer 3 hours serve hot with garlic bread.

fish, tomato juice, lobster, oyster, fresh tuna, fillet, red wine, white wine, saffron, glass vodka

Taken from www.food.com/recipe/lobster-fish-soup-534755 (may not work)