the remaining bouillabaisse broth
three 1 1/4 -pound live lobsters
1/4 teaspoon saffron
1/4 cup very rich extra-virgin olive oil
1 pound large shrimp (about 24 in all; shelled, with shells reserved)
1 pound scallops
1. While your guests are eating the first course, bring the pot of broth to a boil. Plunge the lobsters into the broth, cover, and cook for 12 minutes.
2. While lobsters are cooking, prepare the sauce: remove 1 cup of broth and place in a small saucepan. Add the saffron, and reduce the broth by about one third over high heat. Reduce heat to low, and slowly whisk in the extra-virgin olive oil until well incorporated (the sauce will be thickened). Keep warm.
3. Remove lobsters from broth when done and, working on a slotted board, cut into 6 half-tail portions, 6 claws, and 6 first joints (the first joint is the part that connects the claw to the body). Remove meat from shells, reserving shells. Reserve chest and legs.
4. While working, slip the shelled shrimp, the scallops, and the mussels into the simmering broth for about 1 minute, or until just cooked. Remove when done.
5. Now divide the shelled lobster pieces, the cooked shrimp, the cooked scallops, and the cooked mussels among 6 plates. Pour a bit of the warmed sauce over the shellfish, and serve immediately.
6. Put the remaining pieces of lobster (including chest and legs), the juices from the slotted board, and the shrimp shells into the bouillabaisse pot. Cover the pot, and turn the heat to moderately high. Boil the broth furiously for at least 20 minutes and up to 40 minutes (after 30 to 40 minutes the broth will pick up even more flavor, but it may be difficult to wait that long).