Seafood a la Mediterranee

Ingredient:

• 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

Preparation:

1. To prepare shellfish, de-vein shrimp, leaving shell intact.
2. Scrub mussels and clams well, discarding opened ones.
3. Cut tailfins from lobster tails and leave meat in shell.
4. Cut into 1-inch pieces.
5. Heat the olive oil in a large skillet.
6. Add chopped onion and cook over low heat for 2 minutes.
7. Add garlic and continue to cook for another minute. Do not brown.
8. Add lobster tails and shrimp.
9. Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian
10. parsley, salt and pepper.
11. Increase heat and cook briskly for 6 more minutes.
12. Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open.
13. Discard any unopened clams or mussels.
14. Remove bay leaves.
15. Transfer stew to a heated serving dish.
16. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.