Seafood Mediterranean
Yield
4 servingsPrep
40 minCook
25 minReady
65 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
clams
cherrystone |
*
|
| 3 | cloves |
garlic
chopped |
|
| ½ | cup |
olive oil
|
|
| 18 | ounces |
lobster tails
thawed if frozen, each cut in thirds crosswise |
|
| 1 | cup |
white wine
dry |
*
|
| 16 | ounces |
italian plum (roma) tomatoes
cut up |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | pound |
shrimp
medium, peeled and deveined, with shell left on tail |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
clams
cherrystone |
*
|
| 3 | cloves |
garlic
chopped |
|
| 118 | ml |
olive oil
|
|
| 520.2 | ml/g |
lobster tails
thawed if frozen, each cut in thirds crosswise |
|
| 237 | ml |
white wine
dry |
*
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
cut up |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
oregano
dried |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 453.6 | g |
shrimp
medium, 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, sauté 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. Bring to a boil.
Reduce heat. Cover and steam for 5 to 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.
