Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes.
Step 1, In a medium size pot, saute lobster meat, onion and butter until onions are soft. Step 2, Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened. Step 3, Garnish soup with green onions before serving.
ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth.
In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens. Blend the remaining half-and-half cream and wine into the mixture.
Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside. In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.