|
18 large Shrimp
18 Cherrystone Clams
18 Mussels
6 (4-oz.) Lobster Tails
3/4 cup Light Olive Oil
2 Onions, finely chopped
3 Clove 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. To prepare shellfish, devein 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. 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. 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. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.
|
