Heat 1 tablespoon of the oil in a large skillet. Add the onion and cook over medium heat for two to three minutes. Add clam juice, fennel seeds, half of the saffron threads and salt to taste. Cover pot and slowly bring to boil. When it begins, reduce the heat and add the fish. Cover and cook six to seven minutes. Add the mussels, cover and cook just until the mussels open - about two minutes. Seson with salt and pepepr to taste.

Have a large, deep kettle of water boiling rapidly and immerse the lobster. Boil until the shell turns red, when it is done. Be sure to have the receptacle large enough to have the water completely cover the lobster when it is dropped in. Clams are washed and put on a hot stove with just a little water in the bottom of the pan and as it boils it will steam the clams so that they will open their shells. When the shell opens they are done. Keep the pan covered.