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1
Steam lobsters for 5 to 6 minutes in a large pot with a few inches of boiling water until bright pink and meat is just cooked.
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2
Split lobster bodies in half.
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3
Chop vegetables into 1 to 2-inch pieces.
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4
In a deep pot, heat olive oil until very hot and add the halved lobster bodies.
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5
Saute until the lobster is caramelized to a golden brown, then and add the chopped vegetables.
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6
Cook and stir vegetables and lobster continuously for 5 to 6 minutes until the vegetables are soft.
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7
Remove meat from the lobster and set aside.
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8
Return the lobster shells to the pot, if desired, add the tomato paste and stir until combined.
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9
Add the vermouth carefully and cook until almost all the liquid is gone.
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10
Add 2 quarts of water to the pot and simmer for about 45 minutes.
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11
Strain solids and reserve the lobster stock.
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12
Dice all vegetables into small uniform pieces and chop the garlic.
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13
In a large pot, lightly heat a small amount of olive oil.
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14
Place all vegetables and garlic into pot.
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15
Cook slowly for 10 to 15 minutes until all the vegetables are soft.
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16
Keep the heat low to avoid getting and color on the vegetables.
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17
Add the juice and orange zest, saffron and crushed red pepper (a small amount helps balance the soup, if a more spicy soup is desired, add more crushed pepper).
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18
Cook until the orange juice is almost gone.
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19
Add the chopped tomatoes and cook until 1/2 the tomato liquid is gone.
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20
Pour the lobster stock over the vegetables and simmer for 20 to 30 minutes.
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21
Season with salt and pepper and check for a good balance between sweet, salty and heat.
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22
Keep in mind the shellfish will add more salinity in the final steps.
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23
About 7 minutes before serving, place clams into soup.
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24
Simmer for 2 minutes.
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25
Add small chunks of whichever fish you have chosen to use.
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26
Simmer 2 minutes.
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27
Add shrimp and mussels and simmer until all the shellfish has opened (about 3 more minutes).
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28
At the last moment, add the cooked lobster and heat gently.
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29
Divide into 6 bowls, or serve family style at the table.
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30
The soup taste great with a drizzle of extra-virgin olive oil and sea salt.
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31
The soup can easily be served as an appetizer or increased in quantity and served as an entree with warm crusty bread.
