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1
Measure the lobster steaming liquid and add enough water to make 5 cups.
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2
Remove the meat from the lobsters, cut it into large pieces and set aside.
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3
Place the shells in a large pot with the steaming liquid and the wine.
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4
Simmer for 30 minutes and strain.
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5
Set aside.
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6
Meanwhile, preheat the oven to 375 degrees.
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7
Place 2 teaspoons of the olive oil in a small saucepan over low heat until hot.
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8
Stir in the garlic.
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9
Place the bread cubes in a bowl, add the olive oil and garlic and toss to coat.
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10
Place on a baking sheet and bake until crisp, about 10 minutes, turning once.
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11
Set aside.
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12
Heat the remaining olive oil in a large, wide pot over medium heat.
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13
Add the garlic and cook, stirring, for 20 seconds.
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14
Add the onion and fennel, lower the heat, cover and cook, stirring often, for 20 minutes.
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15
Add the orange zest and jalapenos.
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16
Stir in the lobster broth and bring to a boil.
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17
Reduce to a simmer and cook until the fennel is tender, about 5 minutes.
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18
Add the shrimp, scallops, cod and halibut.
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19
Simmer gently until the fish is just cooked through, about 4 minutes.
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20
Stir in the lobster meat and season with salt and pepper to taste.
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21
Ladle the stew into 4 bowls and top with the croutons and fennel tops.
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22
Serve immediately.
