Anonymous Fri Oct 07 11:57:09 2005

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

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.