Bring water to boil, add shellfish, add hard vegetables, steam 15 minutes. Add soft vegetables, calimari, scallops and crawdads, shiitake mushrooms, steam 10 minutes.

In large glass bowl, whip eggs with dijon mustard, smoked paprika, pepper, salt and breadcrumbs. Mix seafood and vegetables evenly in egg mix. Save seafood broth for soup. Decorate with crawdads. Put under medium broiler till golden, about five minutes.

Serve with tablespoon rouille sauce on toasted sour dough bread on the side.