First make the shellfish bouillon by adding the white wine to a saucepan and bringing to a boil. Add mussels, clams and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both water and shellfish. Remove mussels and clams from their shells and keep them separate. Discard shells. Roughly chop mussels and clams and combine with lobster and crabmeat. Season with salt and pepper.
Add saffron to the warm shellfish bouillon and bring to a simmer. Fill squids (cleaned) with lobster mix and add to simmering bouillon. Cook for 5 minutes, then remove stuffed squids and set aside. Reserve bouillon.
To make the sauce, in a large skillet, saute the onion, garlic and thyme until soft, about 5 minutes. Add reserved shellfish bouillon, squid ink and cream. Boil down until reduced by one third, about 10 minutes. Strain into a small pot, then boil the sauce for another 10 minutes. Serve stuffed squid with cream sauce and garnish with fresh herbs.