Seafood Fra Diavalo with Charred Garlic Bread

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Lobster:

2 whole Maine lobsters (1 1/2 to 2 pounds each)

Seafood Broth:

2 tablespoons cooking olive oil

1/2 white onion, roughly chopped 

1 rib celery, roughly chopped 

2 carrots, peeled and roughly chopped 

2 cloves garlic 

4 sprigs fresh parsley 

2 sprigs fresh rosemary 

2 sprigs fresh basil 

Eighteen 16-to 20-count shell-on shrimp, peeled and deveined, shells reserved

1 stick unsalted butter 

1 habanero, split in half 

1 tablespoon chile flakes 

1 tablespoon tomato paste 

4 tablespoons lobster base, such as Better than Bouillon 

16 ounces bourbon 

16 ounces dry white wine 

8 cups chicken stock 

1/4 cup kosher salt 

Seafood:

Neutral cooking oil, for cooking

Six U-10 scallops (dry-packed, not frozen), cleaned

Kosher salt and freshly ground black pepper 

4 tablespoons unsalted butter 

1 sprig fresh rosemary 

Roasted Fennel:

2 bulbs fennel, sliced on a mandoline 1-inch thick

Kosher salt and freshly ground black pepper 

2 tablespoons cooking olive oil 

Garlic Bread:

Twelve 2-inch-thick slices ciabatta bread

1 clove garlic 

1 1/2 cups good-quality finishing olive oil 

Kosher salt 

1/4 cup picked Italian parsley, roughly chopped

8 sprigs fresh basil, roughly chopped