Broiled Citrus Seafood in Bouillabaisse Broth Recipe

Ingredients

• 1 lobster tail (6–7 oz.), split lengthwise
• 4 sea scallops
• 4 jumbo shrimp, peeled and deveined, tails left on
• 2 Tbsp. olive oil
• Juice and zest of ½ an orange and ½ a lemon
• Pinch of red pepper flakes
• 1 jar sliced pimentos, drained (2 oz.)
• ⅔ cup mayonnaise
• 1 Tbsp. chopped fresh tarragon
• 2 cloves garlic
• Juice of ½ a lemon
• Salt to taste
• 2 slices baguette ½-inch thick
• Olive oil
• 1 cup cubed Yukon gold potatoes
• 1 cup sliced fennel (½ a bulb)
• 2 cloves garlic, sliced
• 1 can low-sodium chicken broth (14 oz.)
• ¼ cup dry white wine
• 6 cherry tomatoes, quartered
• 6 threads saffron
• Juice and minced zest of ½ a lemon
• ¼ cup chopped fresh parsley
• Fennel fronds