A delightful seafood stew that combines fresh shellfish with a rich tomato and herb broth.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the chopped onion, bell pepper, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the crushed tomatoes, tomato paste, white wine, lemon juice, parsley, basil, oregano, salt, and black pepper.
Use a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Cover the pot partially to allow steam to escape while concentrating the flavors.
Add the lobster and shrimp to the pot, cover, and simmer for 15 minutes.
Ensure the seafood is fully submerged in the broth for even cooking.
Add the clams and mussels to the pot and cook until they open, about 10 minutes.
Discard any clams or mussels that do not open during cooking.
Sprinkle the remaining parsley over the stew before serving.
Chop the parsley finely for a more even distribution.
Serve the stew hot in bowls with crusty bread on the side.
Warm the bread slightly before serving for a comforting touch.
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