"This recipe is overly complicated but with a little tweeking can turn out better. First, there are better ways to appropriate ingredients. I used culls for the lobster which cost $8 a pound instead of the $15 for intact lobster. I substituted lobster stock for the mussels because everyone stated the lobster taste was missing.
Mine looked a bit runny so I put it in the oven to bake for 30 minutes and that dried it out.
All in all, a good recipe but I believe Hancock's use of mascarpone and real cream made the recipe better. I believe her spices contained nutmeg, allspice, and cayenne, at least mine did quite effectively.
Very decadent. A good, easy dish for company.