Seafood a la Mediterranee

Directions

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 to 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.