The accompanying Rouille is a garlic/hot pepper/mayonnaise condiment traditional to Marseille style fish soup.
Rouille

In a food processor fitted with the cutting blade, puree all ingredients (except olive oil and hot pepper sauce) until finely minced. With the motor running, add the olive oil through the feed tube in a thin continuous stream. Stop occasionally to scrape down the sides. Add hot pepper sauce to taste. The rouille should be very spicy.
Court Bouillion

Bring water to boil and add all ingredients. Return to boil, then reduce heat to simmer. Skim scum from top while simmering. Simmer for 30 minutes. Remove all solids and strain through double layer of cheesecloth.
Bouillabaisse

Cook lobsters in boiling water for 15 minutes, until bright red. Remove all meat from tail and claws. Cut into chunks and set aside. Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell. Steam mussels and clams over 1 inch of water for about 10 minutes. until shells open. Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell. Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups. Shell the shrimp. In a large skillet, heat olive oil. Saute onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden. In a large pot, bring to a boil 8 to 10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine. Add sauteed vegetables, bay leaf, parsley and wine and bring to simmer. Add salt and pepper to taste Cut fish into large chunks. Add fish and shrimp and simmer 8--10 minutes. Add lobster, mussels and clams and simmer 2 minutes. Serve in soup plates over garlic toast.