Preheat the oven to 325°F.

Cube the bakery white bread after removing the crusts.

In a medium bowl, combine the bread cubes, black olive paste, and 1 tablespoon of extra-virgin olive oil.

Season with kosher salt and freshly ground black pepper, then toss to coat evenly.

Transfer the bread cubes to a rimmed baking sheet and bake for 7 to 9 minutes, or until crisp and golden.

Let the croutons cool completely.

Heat 2 tablespoons of extra-virgin olive oil in a large enameled cast-iron casserole over moderate heat.

Add the chopped garlic, diced white onion, diced celery, and diced carrots to the casserole.

Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.

Add the saffron threads and stir for 1 minute to release their flavor.

Add the scrubbed small clams, dry white wine, and 1 1/2 cups of water to the casserole and bring to a boil.

Cover the casserole and cook until the clams start to open, about 5 minutes.

Add the mussels, scallops, shrimp, and cherry tomatoes to the casserole.

Cook until the shrimp are almost white throughout, about 3-5 minutes.

Add the cooked lobster meat and crushed red pepper to the stew.

Cook until the lobster is warmed through, 1 to 2 minutes.

Discard any clams and mussels that do not open during cooking.

Pour the stew into a large colander set over a heatproof bowl to separate the seafood and broth.

Cover the seafood to keep warm.

Return the broth to the casserole and simmer over moderate heat for 2 minutes.

Whisk in the creme fraiche and season with kosher salt and freshly ground black pepper to taste.

Transfer the seafood stew to a large bowl and pour the broth on top.

Garnish the stew with the mixed chopped herbs (chervil, tarragon, parsley, and chives) and olive croutons.

Serve immediately.