Partially prepare the Aioli Crostini by doing Steps 1 and 2. Set the aioli aside.
Heat the oil in a large pot or paella pan over high heat. Add the sausage and sautÈ for 2 minutes. Add the onions, garlic, tomatoes, cilantro, basil, Creole Seasoning, salt, pepper, and stock and simmer for 3 minutes.
Add the lobster, cover, and cook for 5 minutes. Add the clams, cover and cook for 2 minutes.
After the clams go into the pot, spread the aioli on the bread slices.
Add the mussels and shrimp to the pot, cover and simmer just until the shrimp turn pink and the mussels open, for about 2 to 3 minutes. Remove from the heat.
While the mussels and shrimp are cooking, bake the Aioli Crostini.
To serve, arrange 1/2 lobster, 6 clams, 4 mussels, and 3 shrimp in each of 4 large bowls. Ladle the soup over the shellfish and garnish each serving with 3 Aioli Crostini.
Yield: 4 main-course servings