Heat the oil in a large heavy saucepan over medium heat. Add the garlic, onions, bell peppers and carrots; sauté for 5 or 6 minutes, or until vegetables are soft. Add the cumin and season with salt to taste. Add the chipotle pepper, and diced tomatoes; simmer for 5 minutes.
Transfer the vegetable broth to a 5 or 6 quart slow cooker. Mix in the beer, lime juice, honey, vegetable broth and clam juice. Add the lobster and shrimp shells only (but do not add the actual seafood just yet.) Turn heat to high and cook for 3 to 3 ½ hours.
After the broth has cooked for at least 3 hours, rinse your seafood with cool water and pat super dry with paper towels. Season seafood with salt. Add the seafood to the slow cooker and mix well so the seafood is covered with the broth. Cook on high for approximately 20 minutes, or until all seafood is cooked through and mussels have opened (keep your eye on your stew as cooking time can vary depending on the exact amount of seafood used.) When done, remove the lid and let sit for 15 to 20 minutes in order to give the flavors time to deepen. Sprinkle chopped cilantro on top and serve warm.
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