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1
In a small bowl, combine 1/4 cup of the wine with the saffron and let stand to infuse.
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2
Preheat the oven to 350.
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3
In a medium saucepan, cover the potatoes with water and bring to a boil.
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4
Cook over moderately high heat until just tender, about 15 minutes, then drain.
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5
Peel and slice the potatoes 1/3 inch thick.
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6
In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
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7
Add the potatoes in a single layer and cook over high heat, turning once, until golden brown, about 3 minutes per side.
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8
Season the potatoes with salt and pepper and, using a slotted spoon, transfer to a plate; keep warm.
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9
Wipe out the skillet, then heat 2 tablespoons of the olive oil.
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10
Season the lobster with salt and pepper and cook, cut side down, over moderately high heat until the meat is golden brown, about 3 minutes.
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11
Turn and cook until the shells start to turn red, about 2 minutes.
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12
Transfer the lobster to a large bowl.
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13
Add the remaining 2 tablespoons of olive oil and, when it's hot, add the squid.
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14
Cook over high heat, stirring once, until the squid is just tender, about 3 minutes.
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15
Using a slotted spoon, transfer the squid to the large bowl.
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16
Add the tomatoes and crushed red pepper to the skillet and cook over high heat until the tomatoes start to soften, about 1 minute.
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17
Add the remaining 3/4 cup of wine and boil until reduced by half, about 3 minutes.
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18
Return the lobster to the skillet, cut side up, and add the clams, mussels, shrimp and snapper.
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19
Add 1/4 cup of water and season with salt and pepper.
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20
Cover and cook over moderate heat.
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21
After 2 minutes, start checking under the lid: As the shrimp and fish turn opaque and the mussels and clams open, transfer them to the large bowl.
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22
Discard any shellfish that do not open.
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23
Remove the skillet from the heat.
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24
Fill a small saucepan halfway with water and bring to a simmer over low heat.
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25
In a medium bowl, whisk the yolks with the saffron-infused wine over the simmering water until pale yellow, fluffy and hot, about 3 minutes.
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26
Season with salt and pepper.
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27
Season the seafood juices with salt and pepper and return all of the seafood to the skillet, stirring to coat with the juices.
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28
Arrange the fried potatoes in shallow bowls.
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29
Using a slotted spoon, transfer the seafood to the bowls.
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30
Pour the juices over the seafood and spoon a dollop of the saffron zabaglione on top.
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31
Serve with the toasts.
