In a cold 8-quart stockpot, combine 2/3 cup of the olive oil, whole onion, garlic, beef shank, and pork chops. Place over medium heat and cook 5 minutes; turn meat and cook 5 minutes more. Stir in pureed tomatoes, tomato paste, salt, pepper, sugar, dry seasonings, 3/4 cup of the cheese, and 2 tablespoons of the TABASCO® Sauce; mix well. Cover pot and simmer 2 hours, stirring every 15 minutes.
Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the TABASCO® Sauce, beer, chopped onion, and celery. Bring to a boil. Add lobsters and boil for 10 minutes. Remove lobsters from water and let cool. Remove lobster meat from tails and claws and refrigerate in a covered bowl. Refrigerate lobster heads for garnish later.
Pour remaining 1/3 cup olive oil into a large skillet over medium heat. Add clams and cover; cook about 7 minutes or until clam shells open.
Meanwhile, strain tomato sauce in stockpot to remove meat and whole vegetables. (Refrigerate meat for another meal, using leftover sauce.) Add 4 cups of the tomato sauce to skillet with clams; stir in remaining 1/2 tablespoon TABASCO® Sauce, heavy cream, and mussels. Simmer 5 minutes. Add shrimp and lobster meat and simmer 5 minutes longer.
Add linguini to seafood sauce and toss well. Divide seafood and pasta evenly among 4 plates, garnishing each serving with a lobster head and 1 teaspoon fresh parsley (or, serve family style from a large bowl). Add additional tomato sauce and cheese to taste. Serve with crusty bread.
Makes 4 large servings.
1st Place: 2002 TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Dan Rinaldi, Providence, RI, Fire Department