1 lb spaghetti
1 plum tomato
1 doz little neck clams
1 doz mussels
1/2 doz shrimp
1/2 doz scallops
1 Florida lobster
1/4 cup olive oil
2 tbsp salt
2 cloves garlic
1 bunch Italian parsley
1 glass dry white wine
Crushed red pepper to taste
Peel and de-vein the shrimp, setting the shells aside. Place the lobster and shrimp shells in boiling water for 10 minutes. Take the lobster
out of the water and separate the head from the tail. Empty the head and remove the meat from the tail. Add the head and tail shell back into the
boiling water. Skim any foam. After 10 minutes, strain the broth and set aside.
Blanch the tomato in boiling water for 45 seconds. Peel and roughly chop the tomato
Add 1 tbsp olive oil to a pan along wiht a pinch of crushed red pepper, the two cloves of garlic and a few parsley stems. Cook until the
garlic cloves are golden brown. Add the wine and allow the alcohol to evaporate. Add the cleaned mussles and clams and steam until
they open. Strain the remaining juices.
Add olive oil to the pan and sautee the shrimp. Once they’ve turned pink, remove them from the pan and pour in the strained clam/mussel
juices. Add the scallops and lobster tail meat to the pan and cook until they turn white, then remove the meat and save for later. Add the
chopped tomato to the pan and allow to soften.
Cook the pasta in the lobster/shrimp broth. Drain a minute before al dente and allow to finish cooking in the pan with the clam/tomato broth.
Add the shellfish back into the pan. Throw in a generous pinch of parsley, put the lid on and allow everything to come back to temperature.
Plate and enjoy!