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1
Using a swivel-bladed paring knife, scrape off the outer skin of the peppers.
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2
Set the scrapings aside.
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3
Cut away and discard the core of each pepper.
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4
Cut each pepper in half and discard the veins and seeds.
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5
Cut each half into lengthwise strips, about 1 inch wide.
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6
Cut each strip into diamond shapes.
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7
Heat one tablespoon of the butter in a saucepan and add the garlic and the pepper scrapings only.
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8
Cook, stirring, about 2 minutes.
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9
Add the fish broth and 1 cup of the wine and bring to a boil.
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10
Let simmer about 10 minutes or until reduced to about 1 1/2 cups.
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11
Add the cream and bring to a boil.
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12
Cook about 8 minutes or until reduced to about 2 2/3 cups.
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13
As the sauce cooks, bring enough water to a boil in a kettle to cover the lobsters when they are added.
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14
In a separate kettle, combine the remaining 1 cup of wine, the onion, thyme, parsley, bay leaves, peppercorns and 1 cup of water in a small kettle and bring to a boil.
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15
Let simmer about 10 minutes.
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16
Line a saucepan with a sieve and pour in the sauce that has been cooking on the stove.
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17
Press to extract as much liquid as possible from the solids.
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18
Discard the solids.
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19
Set aside.
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20
Add the lobsters to the boiling water and cover closely.
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21
Add the mussels to the second kettle containing the onion mixture.
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22
Let the mussels cook about 3 or 4 minutes or until they are all opened.
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23
When the lobsters have cooked 5 minutes, drain them.
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24
Crack the lobster shells and remove the meat from the tail and claws in neat pieces.
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25
Set aside.
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26
Remove the coral and liver from the body of each lobster and add the pieces to the container of a food processor or electric blender.
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27
Remove the tough outer shell from the body of one lobster and discard the shell.
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28
Add the remaining shelled body it to the processor.
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29
Add the remaining 5 tablespoons butter and blend as thoroughly as possible.
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30
Bring the sieved sauce to a boil and add the butter mixture, stirring.
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31
Pour the mixture into a sieve, preferably of the sort known in French kitchens as a chinois.
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32
Press to extract as much liquid as possible from the solids.
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33
Discard the solids.
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34
Return the sauce to the heat and add the fennel and let cook 1 minute.
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35
Add the sweet pepper diamonds.
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36
Cook about 2 minutes.
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37
Add the basil, salt and pepper to taste.
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38
Stir and remove from the heat.
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39
Cut the lobster tails on the bias into medallions.
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40
Spoon the hot sauce over a serving dish and arrange the lobster pieces symmetrically on top.
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41
Arrange the mussels around the lobsters and serve.
