Spicy Seafood Fettuccine with Piri Piri

Method

1. In a bowl, let the Piri Piri sauce sit at room temperature for several hours to allow the oil to separate. Carefully skim off 1/4 cup of the oil into a separate container, reserving the solids.
2. Boil salted water in a large pot. Add the lobster headfirst, cover, and cook for about 7 minutes until it turns red. Transfer to an ice bath to cool. Once cool enough to handle, remove the tail and claws, crack them, and extract the meat. Remove the intestinal vein from the tail. Coarsely chop the lobster meat.
3. Boil salted water in a large saucepan. Cook the fettuccine until al dente, stirring occasionally. Drain the pasta and return it to the pot. Add the reserved Piri Piri oil, 1/4 cup of the Parmigiano-Reggiano, 2 tablespoons of basil, 1 teaspoon of salt, and the white pepper. Toss to coat evenly, cover, and keep warm.
4. Season the shrimp with the Creole seasoning and the remaining 1 teaspoon of salt. Heat olive oil in a large skillet over high heat. Add the chorizo and cook until browned, about 2 minutes. Add shallots and garlic, cook for 1 minute. Add shrimp and cook for 30 seconds. Stir in tomatoes, clams, mussels, reserved Piri Piri solids, and shrimp stock. Cover and simmer until clams and mussels open, about 4 minutes. Add oysters with their liquor and the chopped lobster, cook until oysters curl, about 2 minutes. Discard any unopened shellfish.
5. Serve the pasta by swirling it in the center of six large plates. Arrange the seafood mixture around the pasta. Spoon the broth over everything, garnish with the remaining cheese and basil, and serve immediately.