Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      large         shrimp
  18                    cherrystone clams
  18                    mussels
   6                    lobster tails -- (4-oz.)
     3/4  cup           light olive oil
   2                    onions -- finely chopped
   3      centiliters   garlic -- finely minced
   2      cups          white wine
   3      cups          plum tomatoes -- drained
   2                    bay leaves
     1/2  teaspoon      dried oregano
   2      tablespoons   chopped Italian parsley
                        salt and freshly ground
                        pepper
   2      tablespoons   chopped curly parsley

Preparation:

May serve over rice pilaf. 1. 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. 2. 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. 3. 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. 4. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.