Step 1: Prepare the Seafood

1. Split the Lobster Tails: Use a sharp knife or kitchen shears to split each lobster tail lengthwise. Set aside.
2. Prep the Shrimp: If not already done, peel and devein the shrimp, leaving the tails on if desired for presentation. Pat dry and set aside.

Step 2: Sauté the Aromatics

3. Heat the Pot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat.
4. Sauté Vegetables: Add the onion, celery, carrot, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Build the Base

5. Add Tomatoes: Stir in the diced tomatoes and tomato puree, letting the mixture cook for 2–3 minutes to develop flavor.
6. Deglaze with Wine: Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
7. Add Seasonings and Stock: Stir in the smoked paprika, cayenne (if using), thyme, Old Bay seasoning, and seafood stock. Bring the mixture to a gentle simmer.

Step 4: Simmer the Stew

8. Cook the Broth: Cover the pot and let the stew base simmer for 15 minutes, allowing the flavors to meld.

Step 5: Add the Seafood

9. Cook the Lobster: Nestle the lobster tails into the simmering stew, cut side up. Cover and cook for 6–8 minutes, or until the lobster shells turn bright red and the meat is opaque.
10. Add the Shrimp: Gently stir in the shrimp and cook for another 3–5 minutes, until pink and cooked through.

Step 6: Finish the Stew

11. Stir in Cream: Reduce the heat to low and stir in the heavy cream (or coconut milk). Allow it to heat through without boiling.
12. Taste and Adjust: Add salt, black pepper, and lemon juice to taste. Sprinkle in fresh parsley for a burst of freshness.

Step 7: Serve

13. Plate and Garnish: Ladle the stew into bowls, ensuring each serving gets lobster, shrimp, and plenty of broth. Garnish with extra parsley. Serve with crusty bread or over a bed of rice.