Main Ingredients:

18 large shrimp
18 cherrystone clams
18 mussels
6 (4-oz.) lobster tails
3/4 cup light olive oil
2 onions, finely chopped
3 cloves garlic, finely minced
2 cups white wine
3 cups plum tomatoes, drained
2 bay leaves
1/2 tsp. dried oregano
2 tbsp. chopped Italian parsley
salt and freshly ground pepper
2 tbsp. chopped curly parsley

Cooking Preparation of the Recipe:

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.

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.

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