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1
Bring large pot of water to boil.
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2
Add 1 lobster headfirst.
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3
Cover pot; cook lobster 5 minutes.
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4
Transfer lobster to large bowl of ice.
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5
Cook remaining lobster; cool.
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6
Working over rimmed baking sheet, twist tail and large claws off lobsters.
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7
Using lobster cracker or nutcracker, crack claws; gently remove meat in 1 piece.
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8
Remove tail meat from shell; slice each tail crosswise into 6 medallions.
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9
Place lobster meat in small bowl; cover and chill.
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10
Place lobster shells and juices in heavy resealable plastic bag; smash shells with kitchen mallet into smaller pieces; reserve.
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11
Peel and devein shrimp, leaving tails intact; reserve shells.
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12
Place shrimp in medium bowl; cover and chill.
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13
Heat oil in large pot (at least 8-quart capacity) over medium-high heat.
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14
Add onions, celery, fennel and garlic; saute 5 minutes.
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15
Mix in tomato paste; saute 5 minutes.
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16
Add tomatoes with juices, herbs and crushed pepper; cook 5 minutes.
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17
Add clam juice, wine, snapper, lobster shells, and juices and shrimp shells; bring to boil.
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18
Reduce heat and simmer uncovered 1 hour.
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19
Working in batches, strain stew through large sieve into second large pot, reserving solids.
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20
Set food mill over second pot.
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21
Working with 2 cups reserved stew-base solids at a time, press through food mill to extract remaining broth and some fish and vegetables to make 13 cups stew base.
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22
Discard remaining solids.
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23
Boil stew base until reduced to 10 cups, stirring occasionally, about 15 minutes.
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24
(Can be made 1 day ahead.
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25
Chill stew base uncovered until cold, then cover and keep chilled.
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26
Keep lobster and shrimp chilled.)
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27
Bring stew base to simmer; keep warm.
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28
Combine scallops, crabmeat (if desired), shrimp, and lobster meat in large bowl.
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29
Add flour; toss gently to coat.
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30
Place seafood in sieve; shake off excess flour.
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31
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
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32
Add half of seafood.
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33
Saute 1 minute.
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34
Add half of butter, then 2 tablespoons parsley, half of garlic, and half of shallot.
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35
Saute until scallops and shrimp are just opaque in center and all seafood is beginning to brown, about 4 minutes.
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36
Transfer to large bowl.
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37
Repeat with remaining oil, butter, seafood, 2 tablespoons parsley, garlic, and shallot; transfer to same bowl.
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38
Add wine to skillet and boil until reduced to glaze, scraping up browned bits, about 3 minutes.
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39
Mix glaze into seafood.
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40
Ladle stew base into shallow bowls.
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41
Arrange seafood in center.
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42
Sprinkle with 2 tablespoons parsley.
