Seafood Mediterranee
Ingredient
- 18 Cherrystone Clams
- 3 Cloves Garlic -- chopped
- 1/2 cup Olive Oil
- 18 ounces Lobster Tails -- thawed if
- Frozen -- each cut in thirds
- Crosswise
- 1 cup Dry White Wine
- 16 ounces Can Italian Plum Tomatoes
- Cut up
- 1/2 cup Fresh Parsley -- chopped
- 1 teaspoon Dried Oregano
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 2 Bay Leaves
- 1 pound Medium Shrimp -- peeled and
- Deveined -- with shell left
- On tail
Directions
Scrub clams. Soak in salt water for 15 minutes. Drain and rinse
Repeat soaking process twice. In an 8 quart pot, saute garlic in
hot olive oil over medium-high heat until lightly cooked but not brown.
Add lobster tail pieces and stir well. Add white wine, tomatoes, parsley,
oregano, salt, pepper and bay leaves. Mix well. Arrange shrimp and clams
on top of stew. Brin to a boil. Reduce heat. Cover and steam for 5-8 minutes
until clams have opened and shrimp and lobster are opaque when cut in center.
Discard any unopened clams and bay leaves before serving stew in bowls.