1 carrot, chopped
1 onion, chopped
1 clove garlic, minced
1 can (16 oz.) tomatoes, cut up
3 c. water
2 bay leaves
2 c. beef bouillon
1/4 c. chopped parsley
1/2 t. dried thyme leaves, crushed
1 T. salt
1 t. lemon juice
Pinch powdered saffron
1 lb. large uncooked shrimp, shelled
1 lb. fresh or frozen fish fillets, thawed and cut into 2-inch chunks
2 uncooked lobster tails, cut into 2-inch chunks

Using a large crockpot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice and saffron. Cover and cook on LOW for 6 to 8 hours. Strain; return broth to crockpot. Turn control to HIGH. Add shrimp, fish fillets, and lobster**. Cover and cook 20 to 30 minutes or until seafood is done.

Serve in large bowls with French bread.

**If lobster tails are cooked, add them about 5 minutes before serving.