Ingredients
1 1-1 ½ lb lobster (live)
12 jumbo shrimp (21-25), uncooked
8 sea scallops
2 lb littleneck clams or mussels (optional)
1 tbs olive oil
2 tbs butter
2 tbs minced garlic
1 small onion, small dice
1 28 oz can diced tomatoes
1 lb thin linguine or angel hair pasta
Loaf of crusty bread
Preparation
1.Put onion, garlic, and olive oil in large pot; cook over medium heat until onion is wilted 2.Add diced tomatoes and cook another 5 minutes 3.Add lobster and cook 15-20 minutes until lobster is bright red 4.In the meantime, peel and devein shrimp; brown scallops in butter until golden brown 5.Remove and cool lobster under cold running water 6.Remove lobster meat from tail and claws, cut into chunks 7.Add shrimp and scallops to tomatoes in pot 8.Over medium heat, cook for 5 minutes; add clams or mussels (optional) 9.When clamsor mussels start to open, add cooked lobster meat 10.Cook pasta until al dente 11.Serve seafood sauce over pasta with crusty bread for dipping
