Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
8 ounces sea scallops, cleaned
1/2 bunch culantro (not cilantro), finely chopped
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