|Sea bass/Barracuda / halibut / variety of any firm fish||3 Pound|
|Dungeness/1 live lobster||1 Large (Hard Shell Crab)|
|Jumbo shrimps||1 Pound (Or More)|
|Clams/Mussels / oysters / combination of all three||1 Pint|
Cut fish into good-size serving pieces.
Crack the crab; remove top shell but keep it for making stock.
If you use lobster, cut tail into pieces and reserve body to make stock; if you use eastern lobster, cut tail into sections and crack claws.
Split shrimp shells down the back and remove the black vein.
Steam the mollusks (clams, mussels, or oysters) in a small amount of water just until they open.
Remove the top shells and save the juice.
Now to prepare the sauce: