Basic information

Name:
Seafood mediterranee
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Cloves Garlic, chopped
 Bay Leaves
18 oz
 Lobster Tails, thawed if
18 
 Cherrystone Clams
16 oz
 Can Italian Plum Tomatoes,
1/2 tsp
 Pepper
1/2 c
 Olive Oil
1/2 c
 Fresh Parsley, chopped
1 1/2 tsp
 Salt
1 tsp
 Dried Oregano
1 lb
 Medium Shrimp, peeled and
1 c
 Dry White Wine
 
 Frozen, each cut in thirds
 
 Crosswise
 
 Cut up
 
 Deveined, with shell left
 
 On tail



Instructions:

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.

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