Lobster:
Bring a large enough pot to fit two lobsters with about 5 qts of water to a boil. Place the lobsters in the hot water and immediately turn off the heat. Let the lobsters steep in the hot water for 2 1/2 minutes and remove. Let the lobster cool down naturally at room temp. The lobsters will not be thoroughly cooked.

Once cooled, remove the tail meat from the shell and reserve. Also reserve the shells for stock. (Note: For presentation you can also leave the shell attached to the tail meat and cut each tail in half lengthwise.)

Vegetables and starch:
Cook the Taro until you can insert a toothpick into it easily. Blanch the mustard cabbage in salted boiling water for 30 seconds and shock in ice water. Boil the corn in boiling water till done. Reserve all till later.

Lomi-lomi Tomato:
Combine all the ingredients in a bowl and stir gently to blend. Cover and refrigerate for at least 1 hour.

Lobster stock:
Heat the oil in a large heavy soup pot over medium heat until hot and simmering. Add the onion, celery and carrots, and cook for about 4 minutes. Add the lobster shells, water, kombu, shiitakes, dashi, bonito flakes, lemon grass, kaffir lime leaves, Roma tomatoes and ginger. Simmer over low to medium heat to extract the flavors out of the lobster shells and to concentrate the flavors by reducing the liquid for about 20 minutes or to about 4 cups.

Strain through a fine china cap and reserve.

*For bread, spicy mayo and fish portion of recipe see below

Bread:
Combine the garlic, basil and olive oil. Spoon the mixture over the bread. Bake the bread in a preheated 350-degree oven till golden brown and reserve.

Spicy Mayo:
Combine the mayonnaise, garlic, basil and sriracha. Use this sauce along with the lomi tomatoes to flavor the broth or to use as a condiment for the fish and shellfish.

Fish:
Heat the peanut oil in a large, heavy sauté pan or skillet over medium to high heat until hot and shimmering. Season the fish with salt and pepper. Sear each fish for about 20 seconds on each side to a golden-brown color. Transfer the fish into a large ovenproof platter or large ovenproof cookware that can accommodate all the ingredients. Arrange the platter or cookware with the fish, lobster, clams, Taro and vegetables. Add some of the lobster broth to the baking dish.

Precut a sheet of aluminum foil at least three times the size of your platter. Cover the platter or the cookware with the large sheet of aluminum foil to form a dome over the platter (as the platter starts to heat up and produce steam the foil will fill out like a balloon). Place the platter in the oven at 375 degrees for about 20 minutes. Remove from the oven. Place it on the table. With a fork carefully poke a hole near the top of the foil (be careful — the steam will escape!) and fold the foil down.

Garnish:
Sprinkle the platter with basil and mint. Serve with spicy mayo, bread and lomi tomatoes.