Steamed And Seared Shellfish In Coconut Broth

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2 teaspoons canola oil

2 large fresh shiitake mushrooms, coarsely chopped

2 shallots, coarsely chopped

2 tablespoons coarsely chopped fresh ginger

2 stalks of fresh lemongrass, tops discarded, bulbs cut into 1-inch lengths, or one 2-inch strip of lemon zest

2 sprigs of basil

2 sprigs of cilantro

Le Bec-Fin Chicken Stock

1 1/2 cups bottled clam juice

1/2 cup unsweetened coconut milk

1/4 teaspoon Asian sesame oil

Salt and freshly ground pepper

8 large sea scallops (about 6 ounces)

8 large shrimp, shelled and deveined (about 6 ounces)

8 small bok choy leaves

Two 1 1/2 -pound cooked lobsters—shelled, tails halved lengthwise, claw meat left whole

2 plum tomatoes, each cut into 4 slices

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