In a large stockpot (8-quart/7.5 L in size or larger) heat the oil over low-medium heat, add the leek and scallion greens, thyme, marjoram and sauté until softened, but do not allow to brown. Whisk in the tomato paste, then add tomatoes and juice. Use a potato masher to crush the tomatoes right in the pot. Take care as they squirt! Add wine, low FODMAP Chicken Stock and clam juice, cover and simmer for about 20 minutes or until the alcohol taste has diminished and overall the mixture has reduced a bit. Taste and season with salt and pepper keeping in mind that you are about to add a lot of briny seafood (and add more marjoram and hot pepper, if you like). You will need salt, though to balance it out, so don’t be shy.

Stir in half of the basil. Insert a bamboo skewer in each lobster tail, right under the top, center of the shell. This will keep the tails straight after cooking. Add the lobster tails to the pot if using. Cover the pot and simmer for about 4 or until partially cooked through.

Add the mussels or clams, cover the pot, and cook until they open, about 8 minutes. Add the fish and shrimp , cover and simmer just until they turn opaque and are cooked through. Remove skewers from lobster tails and cut each tail in half, lengthwise and place one in each warmed soup bowl.

Ladle soup into bowls, garnish with reserved basil and serve immediately. This dish is best served as soon as it is done. Serve with slices of crusty low FODMAP baguette to sop up all of the delicious broth.