Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         loav country bread
                        top third removed and hollowed
   1 1/4  pounds        jumbo shrimp -- shelled and
                        -- deveined
   1 1/4  pounds        sea scallops
     1/2  pound         lump crabmeat -- picked over
                        -- cartlidge
   2      9 oz.         lobster tails -- sliced into
                        -- medallions
     1/2  teaspoon      black pepper
   1      tablespoon    emeril's cajun seasoning
   4      tablespoons   butter
   4      cloves        garlic -- minced
     1/2  cup           dry vermouth
   1      cup           light cream
     1/4  cup           fresh basil -- chopped
   1      dozen         littleneck clams
   1      dozen         mussels -- cleaned and beards
                        -- removed

Preparation:

Preheat oven to 225 degrees F. Toast bread in oven for -- minutes. Season shrimp, scallops, crabmeat, and lobster with pepper and Cajun seasoning. In large saute pan over medium-high heat, add olive oil and 2 tablespoons of the butter. Saute garlic for 1 minute. Add Vermouth and bring to a boil. Add shrimp and saute until no longer opaque. Remove from heat and set aside. Repeat this step with lobster and scallops. Cook pan juices, uncovered, until liquid is reduced by half. Add light cream, basil and remaining butter. Simmer uncovered, over medium-low heat, until thickened, about 3 to 4 minutes. Steam clams and mussels until shells open and set aside. Add shrimp, scallops, lobster and crabmeat to cream mixture. Continue simmering, uncovered, until seafood heats through. To serve, place each bread bowl in center of plate. Using slotted spoon, divide seafood equally among bowls, placing clams and mussels along edges. Pour sauce over seafood and cover with bread lid.