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1
Make one of the romesco sauces, which follow.
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2
Coat a stove-top griddle or a large skillet with a teaspoon or so of oil.
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3
Heat, then sprinkle with coarse salt.
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4
Add the lobster and cook over a high heat about 10 minutes, turning occasionally.
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5
Add the shrimp, clams, and mussels and small amounts of oil as necessary to prevent the griddle or pan from scorching.
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6
Turn the shellfish occasionally and cook until the lobster and shrimp are done and the clams and mussels have opened (this will only take a few minutes).
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7
Serve with lemon wedges and pass the romesco sauce.
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8
To Make Romesco Sauce (1):
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9
Place the dried pepper and chili pepper in a saucepan with the water and vinegar.
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10
Bring to a boil, then simmer 5 minutes.
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11
Drain and cool.
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12
In a skillet, heat 1/4 cup of the oil.
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13
Fry the bread slices until golden on both sides.
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14
Remove.
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15
In the same oil saute the tomato for about 3 minutes.
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16
Place in a processor or blender the peppers, fried bread, tomatoes (including the oil in which they were cooked), almonds, garlic, the remaining 1/2 cup of oil, and the salt.
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17
Beat until well blended but with small pieces remaining.
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18
Let sit at room temperature until ready to use.
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19
To Make Romesco Sauce (2):
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20
Heat 2 tablespoons of the oil and saute the onion and chopped garlic until the onion is wilted.
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21
Add the tomato, pimiento, chili pepper, broth, and wine.
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22
Cover and cook 30 minutes.
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23
In a processor or blender, grind the almonds.
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24
Beat in the vinegar, the remaining 2 tablespoons of oil, the salt, and the crushed garlic.
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25
Add the tomato mixture and puree until smooth.
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26
Let sit at room temperature until ready to use.
