Combine water, wine, old bay seasoning, and salt in a large pot and bring the liquid to a low boil over medium heat on the stovetop.
While the liquid is coming to a boil, cover the mussels and clams in a large bowl with cool water. Let them sit for 2 minutes to clean out any leftover sand. Drain and set aside.
Poach the seafood, one at a time in the liquid, starting with the lobster. It will take approximately 3-5 minutes and the meat should be opaque, the shell should be an orange red color and the tail will be slightly curled. Remove with a slotted spoon and set aside.
Next, add the shrimp and cook for approximately 3-5 minutes until the meat is opaque, the shell is pink and shrimp are slightly curled. Remove with a slotted spoon and set aside.
After the shrimp, cook the scallops for approximately 2-3 minutes until they are opaque and slightly firm. Remove with a slotted spoon and set aside.
Next, cook the calamari for approximately 1-2 minutes until they are opaque and slightly firm. Remove with a slotted spoon and set aside.
After the calamari, cook the halibut filet for approximately 3-5 minutes until it is opaque and flaky. Remove with a slotted spoon and set aside.
Next, cook the clams for approximately 2-3 minutes until they open, discarding any that do not open during cooking. Remove opened clams with a slotted spoon and set aside.
Lastly, cook the mussels for approximately 2-3 minutes until they open, discarding any that do not open during cooking. Remove opened mussels with a slotted spoon and set aside.
Reserve one cup of the cooking liquid for the dressing and discard the rest. Place all of the cooked seafood in the refrigerator to chill while the dressing is made.
Heat the olive oil in a skillet or pan over medium heat on the stovetop. Add in the garlic, Italian seasoning, and crushed red pepper. Cook, while stirring, for 2 minutes.
Add in the reserved cooking liquid, garlic powder, lemon zest, and lemon juice and remove from the heat and allow to cool while the seafood is prepared.
Remove the meat from the shells of the lobster and shrimp and chop the meat into large pieces. Chop the scallops and halibut into similar sized pieces and slice the calamari tubes. Remove the meat from the clams and mussels and combine all of the prepared seafood in a large bowl.
Add in the fresh parsley, olives, and prepared dressing and toss to combine everything together.
Chill the salad in the fridge for a minimum of 2 hours or overnight for best results.