Stir in the broth, ham hock meat, chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, shaking the skillet for 10 minutes. Add the clams, mussels and lobster meat; cover and bake until the clams begin to open, about 10 minutes. Add the shrimp, peas and sugarsnaps and bake covered until the shrimp are cooked through, about 5 minutes. Let rest for 10 minutes, then serve.