Total Calories: 347
Cut up lobster, leaving shell on. Cut eel, bass, and snapper into 1-inch slices. Scrub mussels and clams thoroughly to remove all outside sand and grit. Sauté carrot, leeks, and onion in olive oil for 10 minutes in a large pot. Add tomatoes, 2 minced garlic cloves, and other seasonings. Add lobster, eel, and 2 quarts of water and bring soup to a boil. Reduce heat and simmer for 15 minutes. Add bass and snapper and cook for 10 minutes. Add shrimp, mussels, and clams and cook for 20 minutes or until shells open. Mix butter and 1 crushed garlic clove. Spread some on one side of French bread slices and toast, buttered side up, in the broiler under moderate heat until brown. Turn slices, spread with rest of butter, and toast the other side. Serve the toast with the bouillabaisse.
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