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1
Preheat oven to 250F.
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2
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil.
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3
Bake in middle of oven until crisp, about 30 minutes.
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4
Rub 1 side of each toast with a cut side of garlic.
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5
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water.
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6
Transfer lobster with tongs to a colander and let stand until cool enough to handle.
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7
Discard hot water in pot.
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8
Put lobster in a shallow baking pan.
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9
Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles.
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10
Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces.
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11
Reserve lobster juices that accumulate in baking pan.
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12
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes.
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13
Meanwhile, peel potatoes and cut into 1/2-inch cubes.
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14
Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.
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15
Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
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16
Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes.
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17
Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
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18
Stir 3 tablespoons broth from soup into rouille until blended.
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19
Arrange 2 croutons in each of 6 to 8 deep soup bowls.
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20
Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
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21
Top each serving with 1 teaspoon rouille and serve remainder on the side.
