Ingredients Jump to Instructions ↓

  1. 6 shrimp , peeled and cleaned

  2. 6 scampi, peeled and cleaned

  3. 6 small mussels, bearded and scrubbed

  4. 6 large clams, scrubbed

  5. 6 small razor clams, scrubbed

  6. 6 large mussels, bearded and scrubbed

  7. 6 small calamari, cleaned

  8. 1 (2 pound) lobster

  9. 1 cup extra-virgin olive oil

  10. 4 lemons, zested and juiced

  11. 1 tablespoon hot chile flakes

  12. 2 bunches Italian parsley, finely chopped to yield

  13. 1/2 cup Salt and pepper

  14. 1 pound crab meat Lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Bring 6 quarts water to boil and set up ice bath. Cook the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook scampi for 1 minute, and plunge into the ice bath. Cook the calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath. In a large saute pan, place the mussels and clams with 1 cup of water and bring to a boil . Cover and steam, removing each shellfish as it opens. Discard those shellfish that do not open. Keeping each type of shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chile flakes and 1 to 2 tablespoons parsley and salt and pepper, to taste. Do the same with the crabmeat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.


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