Place a large, heavy pot over medium heat. Add the olive oil, onion and garlic to the spot and sauté until translucent.
Add the crushed red pepper and wine to the pot and simmer for 2-3 minutes.
Pour in the fish stock, clam juice and tomatoes (with juice). Use scissors to roughly cut the tomatoes, or smash them carefully with a wooden spoon. Sprinkle in the oregano; simmer for about 15 minutes.
Add your seafood according to how long it will take to cook. In this case, I added the lobster tail, then the conch and scallops, then the fish, then the mussels and shrimp, waiting a minute or two between each and covering after each addition. Season to taste with salt and pepper.
Divide between bowls and serve with crusty bread.