18 large shrimp
18 cherrystone clams
18 mussels
6 (4 oz.) lobster tails
3/4 c. light olive oil
2 onions, finely chopped
3 cloves garlic, finely minced
2 c. white wine
3 c. plum tomatoes, drained
2 bay leaves
1/2 tsp. dried oregano
2 tbsp. chopped Italian parsley
2 tbsp. chopped curly parsley
salt and freshly ground pepper

To prepare shellfish, devein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tail fins from lobster tails and leave meat in shell. Cut into 1-inch pieces.

Heat 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 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 open. Discard any unopened clams or mussels. Remove bay leaves. Transfer stew to heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.

May serve over rice pilaf or linguini.