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1
In a large pot of boiling water, cook the lobster for 2 minutes.
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2
Drain and let cool slightly.
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3
Remove the meat from the tail and claws; cut the tail meat into 4 pieces.
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4
Reserve the lobster shells.
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5
Heat a large saucepan.
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6
Add the lobster shells and the reserved shrimp shells and cook over high heat, stirring occasionally for 5 minutes.
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7
Stir in the tomato paste and cook for 2 more minutes.
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8
Add the brandy, ignite and cook until the flames subside.
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9
Add the ham hock and 8 cups water and bring to a boil.
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10
Lower the heat to moderate and cook until reduced by half, about 45 minutes.
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11
Remove the ham hock and cut 1/2 cup of lean meat off the bone; reserve the remainder for another use.
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12
Strain the broth and skim any fat; keep the broth warm.
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13
Preheat the oven to 350.
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14
Coat a smooth-bottomed nonstick oven-proof skillet with vegetable cooking spray and heat.
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15
Season the chicken with salt and pepper and cook over high heat, turning once, until golden, about 2 minutes per side; transfer to a plate.
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16
Coat the skillet with cooking spray, add the onion and garlic and cook until just translucent, about 4 minutes.
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17
Add the tomatoes, rice, paprika and saffron and cook until the liquid is absorbed, about 4 minutes.
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18
Stir in the broth, ham hock meat, chicken, 1 teaspoon salt and 1/2 teaspoon pepper.
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19
Cover and bring to a boil over high heat.
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20
Reduce the heat to low and simmer, shaking the skillet for 10 minutes.
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21
Add the clams, mussels and lobster meat; cover and bake until the clams begin to open, about 10 minutes.
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22
Add the shrimp, peas and sugarsnaps and bake covered until the shrimp are cooked through, about 5 minutes.
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23
Let rest for 10 minutes, then serve.
