Drain lobster and separate pieces, removing any small bones. Scrub clams and place in covered kettle with about 1 inch of water soften saffron in hot water Heat oil in a large saucepan Add onion, celery, and garlic Cook over low heat until onion is tender Add rice and cook, stirring until lightly browned. Add chicken broth and salt Add saffron water, poured though fine strainer to remove saffron shreads ( omit this step if using turmeric) Bring liquid to a boil. Cover Cook over low heat for about 15 minutes, or until liquid is absorbed. Steam clams for about 5 minutes, or until they open. Stir oregano, pepper, pimiento, and peas into rice arrange rice, shrimp, lobster and clams in shell in buttere oven proof casserole. Cover Heat in oven at 350 deg for 10 minutes. Serves 3-6

From the 'REcipeinternet: Recipes from Around the World' recipe list.