all vegetables into small uniform pieces and chop
the garlic. In a large pot, lightly heat a small amount of olive oil. Place all vegetables and garlic into pot. Cook slowly for 10 to 15 minutes until all the vegetables are soft. Keep the heat low to avoid getting and color on the vegetables. Add the juice and orange zest
and crushed red pepper (a small amount helps balance the soup, if a more spicy soup is desired, add more crushed pepper). Cook until the orange juice
is almost gone. Add the chopped tomatoes
and cook until 1/2 the tomato liquid is gone. Pour the lobster stock over the vegetables and simmer for 20 to 30 minutes. Season with salt and pepper and check for a good balance between sweet, salty and heat. Keep in mind the shellfish will add more salinity in the final steps.
About 7 minutes before serving, place clams into soup
for 2 minutes. Add small chunks of whichever fish you have chosen to use. Simmer 2 minutes. Add shrimp and mussels
and simmer until all the shellfish
has opened (about 3 more minutes). At the last moment, add the cooked lobster and heat gently.
Divide into 6 bowls, or serve family style at the table. The soup taste great with a drizzle
of extra-virgin olive oil and sea salt. The soup can easily be served as an appetizer
or increased in quantity and served as an entree with warm crusty bread.