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1
In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank, and pork chops.
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2
Turn heat to medium and cook for 5 minutes.
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3
Turn meat over and cook for 5 more minutes.
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4
Puree the tomatoes in the blender, and add them to the stockpot.
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5
Add 2 tablespoons hot sauce, tomato paste, all dry ingredients and 3/4 cup of cheese to the stockpot.
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6
Cover pot and simmer for 2 hours, stirring every 15 minutes.
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7
Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the hot sauce, beer, celery, and coarsely chopped onion.
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8
Bring to a boil.
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9
Add the lobsters and boil for 10 minutes.
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10
Remove the lobsters from the water and let cool.
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11
Remove the lobster meat and refrigerate in a covered bowl.
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12
Reserve and refrigerate the lobster bodies to be used as garnish.
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13
Put 1/3 cup olive oil in a frying pan and turn heat to medium.
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14
Put in the clams and cover.
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15
Cook for about 7 minutes, or until they open.
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16
Add 4 cups of the tomato sauce from the stockpot, remaining 1/2 tablespoon hot sauce, heavy cream, and mussels.
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17
Simmer for 5 minutes.
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18
Add shrimp and lobster and simmer for 5 more minutes.
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19
Cook linguini according to the directions on the box, and then add it to the contents of the frying pan.
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20
Mix all ingredients together and divide evenly onto 4 plates, garnishing each plate with a lobster body and 1 teaspoon fresh parsley (or, serve family style in a large bowl).
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21
Add extra sauce and cheese to taste.
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22
Serve with crusty Italian bread.
