Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 large Shrimp
18 Cherrystone clams
18 Mussels
6 (4-oz.) lobster tails
3/4 cup Light olive oil
2 Onions -- finely chopped
3 Cl Garlic -- finely minced
2 cups White wine
3 cups Plum tomatoes -- drained
2 Bay leaves
1/2 teaspoon Dried oregano
2 tablespoons Chopped italian parsley
Salt and freshly ground
Pepper
2 tablespoons Chopped curly parsley
May serve over rice pilaf. 1. To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails and leave meat in shell. Cut into 1-inch pieces. 2. Heat the olive oil in a large skillet. Add chopped onion and cook over low heat for 2 minutes. Add garlic and continue to cook for another minute. Do not brown. 3. Add lobster tails and shrimp.
Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian parsley, salt and pepper.
Increase heat and cook briskly for 6 more minutes. Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open. Discard any unopened clams or mussels. 4. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.
