In a heavy saucepan holding 3 to 4 liters, bring water to a boil. Pour in the mussels, cover tightly and bubble for 5 to 10 min, or until the shells open. Using a slotted spoon, transfer the mussels to a plate, remove from the shells, and discard the shells. (Discard closed mussels). Set the mussels aside and save the mussel cooking water.
Meanwhile, prepare the sofrito: In a heavy frying pan 20 to 25 inches in diameter, heat the oil at a moderate temperature until a light smoke forms. Pour in the onions, garlic and bay seasoning. Fry for 5 min, stirring occasionally, until onions are soft and translucent but not brown. Add tomatoes, ham and parsley and turn to other side of frying pan at high temperature for 5 min until almost all liquid evaporates and mixture is viscous enough to keep in a spoon its give. Remove from the heat. Strain the clam broth through a fine sieve and pour back into the saucepan.
Add the long grain rice, wine, sofrito, saffron and juice of one lemon, bring to a boil over high heat and reduce the heat repeatedly. Stir once or twice, half-cover the saucepan, and simmer for about 15 min, until the long-grain rice is tender. (This quarter of an hour gave the soup its name). Add the lobster crabs, egg and mussels and keep on the heat for another 2 to 3 min, bi