Place the lobsters one at a time with their backs on a wooden board and trim the whole tail sections. Cut them in half lengthwise in the middle. Now cut the large claws from the body and separate the joints from the claws. Break open the flat underside of the claws by striking them hard with a kitchen knife so that the meat can be fished out more easily later. Cut off the antennae and cut the body in half lengthwise. Remove the gelatinous pouch (or stomach) from the head and the long intestine connected to it.
Then remove the greenish-brown lobster liver and the black, caviar-like roe (if present) and set aside. Heat the olive oil in a heavy saucepan holding 4 to 6 1 or in a fireproof Reindl. Add the onions and saute at a moderate temperature, stirring frequently, for 8 to 10 min, or until lightly browned. Add the garlic and sage and cook over low heat, stirring, for 1 more minute. Pour in the wine and make over high heat, stirring constantly, until reduced to about a quarter cup, then add the paradeis pulp and water, along with the clam broth, bay leaves and salt. Reduce the temperature and keep the sauce half covered at the boiling point for 10 min. Then place the squid in the sauce, cover and simmer for ten minutes. Then add the lobster and simmer for another 5 minutes. Add the firm white fi
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