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1
Boil or steam lobsters for 10 minutes, then rinse with cool water.
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2
Crack shells, remove meat and cut into large chunks.
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3
Put shells in a large pot, cover with 10 cups water and simmer for 20 to 30 minutes.
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4
Strain, reserve broth and discard shells.
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5
Heat oven to 400 degrees.
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6
Place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 to 15 minutes.
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7
Rub skins from hazelnuts; discard skins.
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8
Place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch.
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9
When oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 to 6 minutes, adjusting heat if bread is browning too quickly.
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10
Remove bread, drain on paper towel and cut into rough 1/2-inch cubes; set aside.
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11
Pour off all but about 4 tablespoons oil (Save excess oil for another purpose.)
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12
Add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
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13
Meanwhile, put dried nora or ancho chiles in a small pot of water and simmer for about 15 minutes, until softened, then drain, discarding water.
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14
Put almonds, hazelnuts, fried bread, garlic, dried chiles, Fresno chiles, piquillo peppers and pimenton in a large mortar and pound to a rough paste.
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15
(You may use a food processor instead.)
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16
Add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally.
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17
Add tomato puree and wine and simmer until mixture has dried out a bit.
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18
Add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes.
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19
Taste for salt and adjust seasoning.
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20
If too thick, add a little more broth.
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21
(May be prepared up to this point several hours ahead.)
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22
To serve, bring to a brisk simmer and add clams.
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23
When clams begin to open, add lobster meat and cook 5 minutes more.
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24
Stir in parsley and ladle the stew into 4 to 6 large soup bowls.
