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1
To make the stock, place enough water in a large lobster pot to make a depth of 1 inch.
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2
Bring to a boil over high heat.
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3
Add the lobsters, cover and steam for 5 minutes.
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4
Remove the lobsters.
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5
When cool enough to handle, twist off the tails and claws.
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6
Crack the claws and coarsely chop the heads.
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7
Split the tails in half lengthwise and refrigerate.
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8
Measure the steaming liquid and add enough additional water to make 10 cups.
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9
Place in the pot and set aside.
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10
Heat 1 tablespoon of peanut oil in a large, deep, heavy skillet over medium-high heat.
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11
Add half the heads and claws and sear, turning often, 10 to 15 minutes.
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12
Place in the pot with the water.
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13
Sear remaining heads and tails, adding another tablespoon of oil.
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14
Add these to the pot and place the remaining oil and the next 7 stock ingredients in the skillet.
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15
Lower heat to medium and cook for 5 minutes.
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16
Add the tomato paste and cook for 2 minutes.
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17
Add the wine and stir, scraping the bottom.
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18
Add this mixture to the pot and bring to a boil.
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19
Reduce the heat and simmer for 40 minutes, skimming the foam.
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20
Strain, place in a saucepan and simmer until reduced to 7 1/2 cups, about 20 minutes.
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21
Set aside.
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22
To make the stew, place the vermicelli in a large bowl, cover with cold water and let stand for 1 hour.
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23
Bring a large pot of water to a boil.
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24
Add carrots and blanch for 30 seconds.
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25
Add snow peas and blanch for 10 seconds more.
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26
Drain and rinse under cold running water.
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27
Set aside.
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28
Heat the butter in a large skillet over medium-high heat.
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29
Add the shallots and cook until browned, about 5 minutes.
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30
Add the garlic, chilies, lime leaves, peppercorns, ginger and lemon grass.
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31
Lower heat and cook, stirring often, for 5 minutes.
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32
Stir in the chili paste and wine and cook for 2 minutes.
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33
Stir in the stock, bring to a boil, reduce heat and simmer for 15 minutes.
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34
Strain.
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35
Heat the peanut oil in a medium-size skillet until very hot.
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36
Add onion and cook until edges begin to brown, about 1 minute.
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37
Add carrots and snow peas and cook until heated through.
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38
Set aside; keep warm.
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39
Place the stock in a clean lobster pot and bring to a boil.
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40
Add the mussels and clams, cover and cook until most are open, about 3 minutes.
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41
Lower the heat to a slow simmer.
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42
Lay the lobster tails, scallops and shrimp on top, cover and cook until just cooked through, about 3 minutes.
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43
Meanwhile, bring a large pot of water to a boil.
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44
Drain the vermicelli and place in the pot for 5 seconds.
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45
Drain and divide among 4 very large bowls.
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46
Add the nam pla to the stew, divide the shellfish among the bowls and ladle each with broth.
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47
Place the vegetables over top and serve.
