In large Dutch oven, heat oil over medium heat; cook onions and leeks, stirring occasionally, until tender and slightly caramelized, about 10 minutes.

Stir in garlic, sugar and chorizo; cook, stirring occasionally, until chorizo is browned, about 8 minutes.

Add potatoes, thyme, salt and pepper. Add half of the wine and bring to boil. Reduce heat, cover and simmer until potatoes are slightly tender, 15 minutes.

Meanwhile, scrub mussels and clams; discard any that do not close. Layer over potatoes. Pour in 2 cups (500 mL) water and remaining wine; cover and bring to boil. Reduce heat and simmer, covered and stirring occasionally, for 10 minutes.

Arrange shrimp on top; cover and simmer until shrimp are pink and mussels and clams are open, about 10 minutes.

Transfer to large shallow serving dish, discarding thyme sprigs and any mussels or clams that do not open. Reserve 1 cup (250 mL) of the broth for dipping. Arrange lobster on top. Sprinkle with parsley.

In small bowl, whisk hot sauce with reserved broth. Serve with seafood, lemon wedges and Roasted Garlic.