Ingredients
- 1 (6 ounce) lobster tail (small uncooked)
- 1 pound mussels
- 1/2 pound jumbo shrimp, uncooked
- 2 cups water
- 2/3 cup dry white wine
- 1 tablespoon oil
- 1 garlic clove, crushed
- 1 yellow onion (sliced)
- 1 can (14 1/2 ounce) tomatoes
- 3 tablespoons tomato paste
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce (Tabasco sauce)
- 2 teaspoons granulated sugar
- Saffron, 1 pinch
- 3 tablespoons chopped parsley
How to Make
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Step 1: Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
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Step 2: Scrub mussels, remove beard.
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Step 3: Shell and devein shrimp, leaving tails intact.
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Step 4: Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
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Step 5: Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
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Step 6: Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
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Step 7: Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.
We hope you enjoy this recipe!
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