10 16-20 raw peeled shrimp
2 4-ounce lobster tails, split in half
½ cup white wine
½ cup water
1 teaspoon garlic, crushed
1 tablespoon fresh parsley, chopped
2 tablespoons butter, soft
2 teaspoons shallots, finely chopped
1 tablespoon vegetable oil
1 loaf sour dough bread
In a deep pan (that can be covered), place the vegetable oil, garlic, and shallot and cook. covered, for 90 seconds over medium-high heat. Add half of the wine and half of the water. Cover the pan and bring to a boil. Next, add the clams and lobster and cook, covered, for one minute. Finally, add the shrimp and mussels and the remainder of the wine and water and cook, covered, until the mussels open. Remove from heat and add the butter.
Serve the stew, using the juice for dipping the seafood and sour dough bread.