1 tbsp. salt
1 1/2 lb. live lobster
1 bay leaf
2 slices lemon
2 slices onion
1 stalk celery with leaves
3 peppercorns
2 sprigs fresh parsley
1 lb. raw shrimp

SAUCE:

6 tbsp. lightly salted butter
2 tbsp. minced onion
5 tbsp. all-purpose flour
1 c. reserved seafood stock
1 c. chicken stock
1 1/2 c. light cream
1/2 c. dry white wine
1/4 c. fresh grated Parmesan cheese
1 tbsp. Dijon mustard
3 to 4 drops hot pepper sauce
1 tsp. salt
1/2 tsp. freshly ground pepper

PASTA:

1 tsp. salt
1 tbsp. oil
1 lb. vermicelli spaghetti
3 tbsp. light salted butter
3 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley for garnish

1. To prepare seafood, bring about 6 quarts water to a boil; add salt, lobster, bay leaf, lemon, onion, celery, peppercorns, and parsley. Bring to a second boil; then simmer, covered, 15 minutes. Remove lobster and any scum from stock. Add shrimp and simmer about 4 minutes longer, until shrimp are pink. Remove shrimp and reserve 1 cup seafood stock. Shell lobster and shrimp; cut lobster meat in uniform chunks. Cover and set aside.

2. To make sauce, melt butter; add onion and cook 2 to 3 minutes, but do not brown. Stir in flour. Gradually add reserved seafood stock, chicken stock, cream and wine. Cook, stirring over low heat about 10 minutes, until smooth and thick. Stir in cheese, mustard, hot pepper sauce, brandy, if desired, salt and pepper; cook over low heat another 10 minutes, stirring frequently. Add seafood; simmer gently until heated through; keep warm.

3. To make pasta, bring large pot of water to a boil. Add salt and oil, then pasta, stirring vigorously. Cook pasta al dente; drain thoroughly; return to pot and add butter and Parmesan cheese. Toss quickly until pasta is coated with melted butter and cheese. Turn onto warm platter; top with seafood and sauce; sprinkle with chopped parsley.

TIPS: Crab meat or scallops can be substituted for lobster and/or shrimp. Do not parboil these as in step 1, but add raw to the cream sauce at the end of step 2. Large crayfish are another good substitute. Bottled clam juice and/or chicken broth will replace the cup of reserved seafood stock.