2 1 1⁄2-pound lobsters
15 large shrimp (about 1 pound), preferably with heads on
1⁄2 pound squid
5 stalks lemongrass, crushed and cut into 3-inch pieces
6 cups Japanese dashi (prepare according to packet instructions)
5 tablespoons chili paste (preferably Nam Prik Pao from Thailand)
6 tablespoons fish sauce
1⁄4 cup lime juice
1 tablespoon palm sugar or light-brown sugar
1 pound sea scallops
1⁄2 pound Manila clams
1 head fennel, sliced into 1⁄8-inch-wide strips
1⁄4 pound bok choy shoots, sliced lengthwise
1 pound mussels 1⁄4 pound Taylor Bay scallops (optional)
1⁄4 cup torn Thai basil leaves
1⁄4 cup torn cilantro leaves