Heat fat and oil in a large stock pot over medium heat until fat is melted.
Add onion and herbs/spices and saute about 5 minutes or until onion is translucent.
Add carrots, celery and mushrooms and cook 5 more minutes.
Turn up to medium-high and add sweet potatoes, bone broth and 8 oz coconut milk.
Cook for 20 minutes, stirring occasionally.
Turn heat back down to medium.
Whisk together the other 8 oz of coconut milk and tapioca starch. Add this to the soup and cook 5 more minutes, stirring constantly.
Add shrimp, scallops and oysters (or any raw seafood you're using) and cook for 10 minutes or until seafood is cooked through.
Add the lobster during the last 5 minutes just to warm it up since it's already cooked.
Enjoy!
Notes
*Feel free to add 3 pounds of any seafood you like instead of what is listed. If using raw, add it during the last 10 minutes of cooking and cooked seafood gets added during the last 5 minutes of cooking.**This makes a lot of soup! We like having leftovers. You can easily half the recipe if you want less.***Nutrition facts are an estimate and may vary.