Rich seafood soup

Wash the clams thoroughly and soak for 2 hours in salted water. Bring to the boil a pan with 1.5 liters of water, 0.5 liters of wine, 1 onion and the carrots cut into thin slices, celery, 1 sprig of parsley, bay leaf, peppercorns and little salt.
Cover and boil for 20 minutes. At the end of that time, dip the lobster in the pan and cook for half an hour. Let cool in the broth, remove, peel and remove the meat from the body and legs.
Cut into 1 cm cubes and RESERVE, as well as corals, if you have them. Keep the cooking water, after straining. Cook the shrimp in 7.5 dl of water seasoned with little salt, drain and reserve the water after straining.
Peel the shrimp and add to the lobster meat. Put on a low heat a pan with the margarine, 2 tablespoons full of oil, 1 large onion in slices, 4 large garlics, the rest of the wine and the mustard.
Stir from time to time and as soon as the onion is cooked, but without frying, add the drained clams and rinsed with clean water. Cover the pan and, on a high heat, shake it every now and then. As soon as the clams open, remove from the heat and discard those that may not have opened.
Remove the clams from the shells and add the other seafood. Remove the garlic from the pan, drain all the liquid that the clams poured, strain and RESERVE together with the onion rings.

Bring to a low heat 2 tablespoons of olive oil, well filled, with 1 medium onion and 1 small garlic, finely chopped, the white part of the leek in thin slices, 1 sprig of finely chopped parsley and the thyme.
Cover and as soon as the onion is transparent, cover with water from the shrimp, stir, cover and cook. When you lose most of the heat, beat the shredder together with the water from the clams and the onion rings you have reserved.

Remove and pass everything through a net dowel, pressing with a wooden spoon. Add the water in which the lobster has cooked, the chili and bring to a boil, rectifying the salt. If necessary, add a little plain water.
Bring to a boil and refine a little, add all the seafood that should boil just a few minutes. Remove the seafood with a slotted spoon, put it in the bottom of a bowl, pour the boiling broth on top and serve immediately in the bowl.