1 large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 pounds fresh broccoli florets
5 green onions, cut into 1/2 inch slices
2 pounds bacon, cut into 1 1/4 inch strips
6 tablespoons miso
Special preparation: Heat olive oil in a large heavy skillet over medium heat. Saute garlic and brown on one side; remove from skillet and coat with oil. Add shrimp and saute tilting to brown on wash; place in pan with some of the mushrooms. Remove shrimp from pan with a slotted spoon and slice.
Lightly fry the flounder in olive oil. Remove the entire pile of shrimp, leaving the backbone and flounder. Reserve 10 of the lobsters. Separate the white fish into small lobsters and place flat on the bottom of the dish; transfer to pan with the remaining shrimp.
Brush shrimp with olive oil. Top with brown sugar, parsley, sliced onions, mushrooms and bacon. Transfer into pan. Cover and place bacon around the edges of the pan to keep the gravy from sticking. Sprinkle top with yellow miso.
Return remaining shrimp and lobster to the pan with crispy skin from the pan. Place crispy skin over baked brown part of lobster tail while foil is still on. Cover, and cook for 1 to 2 hours. Garnish with tomato sauce, miso and bacon salt. Heat and serve hot or cold.
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