Instructions:
If frozen, thaw lobster, reserving lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. Debone fish fillets and cut into small pieces, set aside. In a heavy saucepan saut onions in butter until tender. Stir in flour and cook 1 minute. Add potatoes and enough water to cover, bring to a boil, cook until tender. Add fish and scallops and simmer for 5 minutes, stirring once or twice. Add sour cream, milk, lobster, lobster liquor, clams, and seasonings. Heat gently and serve. Comments Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.
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