Bouillabaisse
['12 to 16 (1/2-inch-thick) baguette slices', '3 tablespoons extra-virgin olive oil', '1 garlic clove, halved', '1 (1- to 1 1/4 -lb) live lobster', '2 large tomatoes, peeled and coarsely chopped', '1 large onion, chopped', '4 garlic cloves, chopped', '1/2 cup extra-virgin olive oil', '1 lb boiling potatoes', '1/3 cup finely chopped fennel fronds (sometimes called anise)', '1 Turkish or 1/2 California bay leaf', '1/4 teaspoon crumbled saffron threads', '1 1/2 tablespoons coarse sea salt', '1/2 teaspoon black pepper', '9 cups white fish stock (or store-bought)', '3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces', '1/2 pound cockles or small hard-shelled clams, scrubbed', '1/2 pound cultivated mussels, scrubbed and any beards removed', '1/2 pound large shrimp in shells', 'Rouille']
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
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