Method

1. Preheat the oven to 425°F.
2. Place the tomatoes on the vine on a heavy baking sheet and drizzle with 1 tablespoon of olive oil.
3. Roast in the oven for 5 minutes, or until the tomatoes start to burst.
4. Meanwhile, heat 2 tablespoons of oil in a large heavy sauté pan over medium heat.
5. Add the shallots and chili and sauté for 30 seconds.
6. Stir in the garlic, thyme, and bay leaves.
7. Add the lobster and shrimp and toss gently to coat and cook for 2 minutes.
8. Add the clams and cook for about 2 minutes.
9. Add the mussels and cook for about 5 minutes, or until the mussels and clams begin to open.
10. Pour in the wine and immediately cover with a lid and cook for 1 1/2 minutes, or until the clams and mussel open completely.
11. Add the parsley, capers, lemon juice and lemon zest, and toss combine.
12. Remove from heat and stir in the remaining extra-virgin olive oil to taste.
13. Season with salt and black pepper.
14. Divide the seafood mixture among 4 serving bowls.
15. Place alongside the seafood in the bowls.
16. Serve with crusty bread.