Lobster Pot

With Sage, Roasted Peppers, Chorizo, And Garlic Broth

 

  • 8 live lobsters (about 1 pound each)
  • 1 baguette
  • 2/3 cup roasted garlic purée (about 3 ounces)
  • 2/3 cup Parmesan cheese (about 2 ounces)
  • 4 1/2 cups sage leaves, fried
  • 1 cup mayonnaise
  • 3 tablespoons chopped parsley
  • 1 pound fresh in-the-shell black or green mussels
  • 1 1/2 pounds fresh in-the-shell clams
  • 8 ounces butter (1 cup, 2 sticks), divided
  • Salt and pepper
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped garlic
  • 4 cups white wine
  • 4 cups clam juice or clear shellfish stock
  • 16 large shrimp, peeled and de-veined
  • 1 pound king crab legs, split
  • 2 (28 ounce) cans diced tomatoes
  • 1 cup diced quality chorizo, cooked
  • 2 cups freshly roasted, peeled and seeded red peppers