For the Croustades:

Cut bread into slices, melt the butter and add the other ingredients. Brush bread with butter mixture and toast in a 325 degree oven for 10-15 minutes until golden and crisp. Reserve.

For the Rouille:

Place the wine, chile, saffron, half the garlic, pepper, tomato over medium heat in a sauce pan and bring to a boil. Cook until liquid is nearly evaporated and reserve to cool. Scrape that mixture into a cuisinart bowl. Add the garlic and the egg yolks. Pulse and incorporate the oils, beginning with the canola. Season to taste with the lemon and reserve in a refrigerator.

For the Soup:

Place the olive oil in a large pot over medium heat and add all the vegetables, garlic and the herbs.
Sweat until cooked through.

Add the shrimp shells, fish bones, shrimp shells and cook, stirring and pressing down with a wooden spoon. If you are using whole shrimp, do not peel them.

When cooked through and accumulated liquid is reduced by half add the tomatoes and wine.

Reduce liquid by half and add the water, bring to a boil and reduce heat to maintain a simmer. Simmer for 1 hour. Let cool for 30 minutes off heat.

Strain through a chinoise, pressing down firmly on the solids.

Return soup to the pot and simmer for 15 minutes, seasoning with sea salt and freshly ground pepper. Some people love to add some finely diced celery, fennel, carrot etc and if you are one of those folks, now is the time to do it.

Add the crabs to the soup. Split the lobster and remove the claws, gently cracking them and add the lobster to the soup and cook for 2-3 minutes. When the soup is simmering again, slice the fish filets into small pieces and poach in the soup, season and serve with fresh parsley, the toasts and passing the rouille at the table.