4 fresh whole lobsters (save meat to garnish soup)
1 carrot stalk
1 rib celery
1/2 bulb fennel
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup vermouth
2 quarts water
1 carrot stalk
1 rib celery
1 head fennel
2 parsnips
4 cloves garlic
1 white onion
1 orange, zested and juiced
1 small pinch saffron
1 pinch crushed red pepper flakes
1 cup chopped fresh tomatoes
6 cups lobster stock
Salt and freshly ground black pepper
18 littleneck clams
4 ounces cod, halibut, monkfish, or swordfish (or any combination of fresh fish)
18 mussels
6 shrimp, cut into 4
Meat from 4 lobsters, reserved from stock
Extra-virgin olive oil, for serving
Sea salt, for serving
Crusty bread, for serving
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