Season the shrimp with the Essence and the remaining 1 teaspoon of salt. In a large skillet, heat the olive oil. Add the chorizo and cook over high heat, stirring occasionally, until browned, about 2 minutes. Add the shallots and garlic and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, for 30 seconds. Add the tomatoes, clams, mussels, the reserved solids from the Piri Piri Sauce and the shrimp stock. Cover and simmer until the clams and mussels open, about 4 minutes. Add the oysters and their liquor and the chopped lobster and cook, stirring, until the oysters start to curl around the edges, about 2 minutes. Discard any clams or mussels that don't open.