In medium sauce pan, heat olive oil, then add chopped shallots—cooking for 3-4 minutes on medium high heat, or until shallots are lightly browned. Next, pour in diced tomatoes, stock, and white wine—bring liquid to a simmer, and cook for about 10 minutes.
Add in the coconut milk, chopped basil, fish sauce, Worcestershire sauce, and remaining spices—salt and pepper to taste. Bring liquid to a simmer, then add in seafood and cook for 4-5 minutes, making sure to not overcook seafood; the shrimp should be a pinkish color, the lobster and shallots should be firm, but not rubbery.
Garnish with fresh parsley, basil, and Parmesan cheese and serve hot.