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1
Put the Piri Piri Sauce in a bowl and let stand at room temperature for several hours until the oil separates.
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2
Carefully skim off 1/4 cup of the oil and transfer to a separate container.
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3
Reserve the solids.
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4
Fill a medium stockpot three-fourths full with salted water and bring to a boil.
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5
Plunge the lobster in headfirst, cover and cook until red, about 7 minutes.
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6
Using tongs, carefully transfer the lobster to a large bowl of ice water to cool.
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7
When the lobster is cool enough to handle, twist off the tail and claws.
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8
Crack the shells and remove the meat.
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9
Discard the intestinal vein that runs the length of the tail.
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10
Coarsely chop the meat and reserve.
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11
Bring a large saucepan of salted water to a boil.
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12
Add the pasta and cook, stirring occasionally, until al dente.
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13
Drain the pasta in a colander and return it to the pot.
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14
Add the reserved Piri Piri oil, 1/4 cup of the Parmigiano-Reggiano cheese, 2 tablespoons of the basil, 1 teaspoon of the salt and the white pepper.
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15
Toss well to evenly coat the pasta.
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16
Cover and keep warm.
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17
Season the shrimp with the Essence and the remaining 1 teaspoon of salt.
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18
In a large skillet, heat the olive oil.
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19
Add the chorizo and cook over high heat, stirring occasionally, until browned, about 2 minutes.
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20
Add the shallots and garlic and cook, stirring, for 1 minute.
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21
Add the shrimp and cook, stirring, for 30 seconds.
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22
Add the tomatoes, clams, mussels, the reserved solids from the Piri Piri Sauce and the shrimp stock.
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23
Cover and simmer until the clams and mussels open, about 4 minutes.
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24
Add the oysters and their liquor and the chopped lobster and cook, stirring, until the oysters start to curl around the edges, about 2 minutes.
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25
Discard any clams or mussels that don't open.
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26
Swirl the pasta in the center of 6 large plates.
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27
Use a slotted spoon to surround the pasta with the seafood.
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28
Pour the broth over the pasta, garnish with the remaining cheese and basil and serve immediately.
