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Preheat oven to 200 degrees. Pour hot stock into a small bowl, add saffron. Set aside. 2. Melt 1/4 cup butter in a large skillet or saute pan over medium heat. Add celery, onions and garlic and cook, stirring frequently, until softened, about 10 minutes. 3. Add mushrooms and salt and pepper to taste. Cook until all vegetables are tender, about 10 minutes more. Stir in peas and remove from heat. Transfer to a large heatproof bowl and place in oven to keep warm. 4. Wipe skillet clean. Melt 1/4 cup butter in skillet over high heat. When foam begins to subside, add shrimp and fish and saute, stirring, until shrimp turns red and fish begins to color, about 5 minutes. Add scallops and salt to taste and cook, stirring, 2 minutes. Add oysters and lobster and cook 1 minute more. Make sure all seafood is just cooked through. Transfer seafood mixture to bowl with cooked vegetables. Stir in tomatoes, chives and lemon juice. Keep warm in oven. 5. Place pot pie covers and ramekins on a baking sheet and place in oven to warm. 6. Meanwhile, melt remaining butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, 3 minutes. Whisk in cream, saffron-infused stock and thyme and cook, stirring, 1-2 minutes. Texture should be that of medium-thick gravy. If too thick, add a bit more cream. If too thin, whisk in one or two egg yolks; if yolks are added, be careful not to boil or sauce will curdle. Off heat, season with salt, pepper, Tabasco and lemon juice to taste. Fold sauce gently into seafood-vegetable mixture. Adjust seasoning if needed. (Cooled mixture can be refrigerated up to 24 hours.) 7. To serve, divide hot seafood-vegetable mixture among 8 5-inch ramekins. Cover with warm pot pie covers.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking