Ingredients

• 3 tablespoons extra virgin olive oil
• 5 cloves garlic
• 1 whole lobster
• 8 large shrimp
• 1 glass dry white wine
• 10 fresh plum tomatoes
• 2 cups fish stock
• salt and pepper to taste
• 1 pound clams
• 1 pound mussels
• 2 tablespoons parsley
• 1 bay leaf
• 1 bunch of basil

In a large pot, saute garlic in 2 tablespoons olive oil until slightly brown. Add lobster and shrimp, cook for 5 minutes. Add wine, tomatoes, and fish stock. Season with salt and pepper. Cover and cook for 10 minutes.

Add clams, mussels and cook 2 minutes. Serve hot in shallow bowls and garnish with parsley and remaining olive oil.

Serves 4