Directions:
- Make Stew base: Bring large pot of water to boil. Add 1 lobster headfirst. Cover pot; cook lobster 5 minutes. Transfer lobster to large bowl of ice. Cook remaining lobster; cool. Working over rimmed baking sheet, twist tail and large claws off lobsters. Using lobster cracker or nutcracker, crack claws; gently remove meat in 1 piece. Remove tail meat from shell; slice each tail crosswise into 6 medallions. Place lobster meat in small bowl; cover and chill. Place lobster shells and juices in heavy resealable plastic bag; smash shells with kitchen mallet into smaller pieces; reserve.
- Peel and devein shrimp, leaving tails intact; reserve shells. Place shrimp in medium bowl; cover and chill.
- Heat oil in large pot (at least 8-quart capacity) over medium-high heat. Add onions, celery, fennel and garlic; sauté 5 minutes. Mix in tomato paste; sauté 5 minutes. Add tomatoes with juices, herbs and crushed pepper; cook 5 minutes. Add clam juice, wine, snapper, lobster shells, and juices and shrimp shells; bring to boil. Reduce heat and simmer uncovered 1 hour.
- Working in batches, strain stew through large sieve into second large pot, reserving solids. Set food mill over second pot. Working with 2 cups reserved stew-base solids at a time, press through food mill to extract remaining broth and some fish and vegetables to make 13 cups stew base. Discard remaining solids.
- Boil stew base until reduced to 10 cups, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Chill stew base uncovered until cold, then cover and keep chilled. Keep lobster and shrimp chilled.)
- Finish Stew: Bring stew base to simmer; keep warm. Combine scallops, crabmeat (if desired), shrimp, and lobster meat in large bowl. Add flour; toss gently to coat. Place seafood in sieve; shake off excess flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add half of seafood. Sauté 1 minute. Add half of butter, then 2 tablespoons parsley, half of garlic, and half of shallot. Sauté until scallops and shrimp are just opaque in center and all seafood is beginning to brown, about 4 minutes. Transfer to large bowl. Repeat with remaining oil, butter, seafood, 2 tablespoons parsley, garlic, and shallot; transfer to same bowl. Add wine to skillet and boil until reduced to glaze, scraping up browned bits, about 3 minutes. Mix glaze into seafood.
- Ladle stew base into shallow bowls. Arrange seafood in center. Sprinkle with 2 tablespoons parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1326.31 Kcal (5553 kJ) | ||
| Calories from fat | 681.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.75g | 117% | |
|---|---|---|---|
| Cholesterol | 213.26mg | 71% | |
| Sodium | 1852.51mg | 77% | |
| Potassium | 1411.55mg | 30% | |
| Total Carbs | 65.87g | 22% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 81.8g | 164% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 156.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 162.02 Kcal (678 kJ) | ||
| Calories from fat | 83.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 117% | |
|---|---|---|---|
| Cholesterol | 26.05mg | 71% | |
| Sodium | 226.29mg | 77% | |
| Potassium | 172.43mg | 30% | |
| Total Carbs | 8.05g | 22% | |
| Sugars | 1.28g | 42% | |
| Dietary Fiber | 0.45g | 15% | |
| Protein | 9.99g | 164% | |
| Vitamin C | 4.1mg | 56% | |
| Iron | 0.3mg | 12% | |
| Calcium | 19.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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