Preparation:

1. Add the lobster to the boiling water with salt and caraway and let it sit next to the stove for about 7 minutes. Then rinse in ice water, carefully remove and drain on a kitchen towel.
2. Cook black organic rice as directed and, at the end of the cooking time, refine it with a little Pernod, Royal Pearl Perfectioner and fresh dill. Remove the mussels from the “beards” and clean them under cold running water.
3. Steam the diced vegetables in a pot with a little olive oil until translucent, add the mussels, let them cook briefly, and deglaze with Noilly Prat, white wine and Pernod. Add a little water until the food is lightly covered.
4. Add thyme and garlic cloves and simmer until the mussels have opened. Strain the stock and add ice-cold butter separately using a hand mixer.
5. Season with fresh juice and zest from the lime, salt, freshly ground pepper and a little chili.
6. Remove the head and shell from the king prawn. Cut open at the top and remove the intestines. Open the scallop with a kitchen knife and remove any roe and brown parts.
7. Remove the outer skin from the calamaretti, clean it, rinse the inside and cut into 2cm thick rings. Wash the heads separately.
8. Now fry the king prawns and scallops in a pan with a little olive oil over a mild heat until translucent. Then fry the fine squid rings.
9. Place the rice on a preheated plate, arrange the warm seafood and garnish with the lime mussels. Bon appetit!