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1
Heat 1 teaspoon of the oil in a medium saucepan.
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2
Add the shiitakes, shallots and ginger and cook over moderate heat, stirring, until fragrant, about 2 minutes.
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3
Add the lemongrass, basil, cilantro, Chicken Stock and clam juice and bring to a boil.
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4
Reduce the heat to low and simmer for 25 minutes.
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5
Strain the broth and return it to the saucepan.
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6
Boil over high heat until reduced to 1 cup, about 10 minutes.
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7
Add the coconut milk and simmer for 3 minutes.
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8
Stir in the sesame oil, season with salt and pepper and keep warm.
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9
In a skillet, heat the remaining 1 teaspoon of oil until almost smoking.
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10
Season the scallops with salt and pepper and sear over high heat until browned on the bottom, about 3 minutes.
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11
Turn and cook until browned and almost cooked through, about 2 minutes.
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12
In a steamer over a pan of simmering water, cook the shrimp and bok choy until the shrimp are just cooked through and the boy choy is bright green, about 1 minute.
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13
Transfer to a plate.
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14
Add the lobster tails and claws and steam until heated through, about 30 seconds.
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15
Transfer the coconut broth to a blender and blend for 30 seconds.
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16
Put a tomato slice in each of 8 warmed soup plates.
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17
Set a scallop on each tomato slice and arrange 1 shrimp, 1 bok choy leaf and 1 lobster claw or tail half alongside.
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18
Spoon about 2 tablespoons of the coconut broth into each plate and serve.
