Ingredients Jump to Instructions ↓

  1. 6 medium shrimp , cleaned and peeled

  2. 6 small mussels, bearded and scrubbed

  3. 6 large clams, bearded and scrubbed

  4. 6 small razor clams, bearded and scrubbed

  5. 6 large mussels, bearded and scrubbed

  6. 6 small calamari, cleaned and gutted

  7. 1 small (1 pound) lobster

  8. 1 pound crab meat

  9. 1 cup extra virgin olive oil Juice and zest of

  10. 4 lemons

  11. 1 tablespoon hot chili flakes

  12. 2 bunches Italian parsley, finely chopped to yield

  13. 1/2 cup

Instructions Jump to Ingredients ↑

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


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