Seafood in Saffron and Lemon Sauce with Salmon Roe

FOR SEAFOOD: Preheat oven to 350 degrees. Pour water into a large frying-pan; add parsley, onion saffron and garlic. Bring to a boil and add lobster. Reduce heat and cook lobster for about 10 minutes, or until shell turns bright red and flesh is white. Add shrimp and cook for about 5 minutes, or until shrimp turn pink. Place seafood, covered, in oven to keep warm while making sauce.

FOR LEMON SAUCE: Place butter and lemon juice in saucepan and stir until melted. Reduce heat to very low, add combined egg yolks and cream; whisk until sauce thickens. Do not allow to boil. Remove from heat, stir in dill and chives.

TO SERVE: Arrange warm lobster, shrimp and oysters on serving plates, spoon on sauce and top with salmon roe.