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1. Preheat oven to 200 degrees. Pour hot stock into a small bowl, add saffron. Set aside.
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2. Melt 1/4 cup butter in a large skillet or saute pan over medium heat. Add celery, onions and garlic and cook, stirring frequently, until softened, about 10 minutes.
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3. Add mushrooms and salt and pepper to taste. Cook until all vegetables are tender, about 10 minutes more. Stir in peas and remove from heat. Transfer to a large heatproof bowl and place in oven to keep warm.
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4. Wipe skillet clean. Melt 1/4 cup butter in skillet over high heat. When foam begins to subside, add shrimp and fish and saute, stirring, until shrimp turns red and fish begins to color, about 5 minutes. Add scallops and salt to taste and cook, stirring, 2 minutes. Add oysters and lobster and cook 1 minute more. Make sure all seafood is just cooked through. Transfer seafood mixture to bowl with cooked vegetables. Stir in tomatoes, chives and lemon juice. Keep warm in oven.
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5. Place pot pie covers and ramekins on a baking sheet and place in oven to warm.
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6. Meanwhile, melt remaining butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, 3 minutes. Whisk in cream, saffron-infused stock and thyme and cook, stirring, 1-2 minutes. Texture should be that of medium-thick gravy. If too thick, add a bit more cream. If too thin, whisk in one or two egg yolks; if yolks are added, be careful not to boil or sauce will curdle. Off heat, season with salt, pepper, Tabasco and lemon juice to taste. Fold sauce gently into seafood-vegetable mixture. Adjust seasoning if needed. (Cooled mixture can be refrigerated up to 24 hours.)
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7. To serve, divide hot seafood-vegetable mixture among 8 5-inch ramekins. Cover with warm pot pie covers.
