Ingredients
- Olive Oil
- 3 pats of Butter
- 5 Garlic cloves chopped in chunks
- 1/4 of on an onion chopped
- 1 cup of chicken Broth
- 1 cup of white wine
- 3 pats of butter
- Pepper
- Salt
- 1 Bay leaf
- Pinch of Saffron (optional)
- 1 Lobster Tail
- 5-10 Mussels
- 5-10 Clams
- 5-10 Shrimp
- 1 tsp of flour
- 1 cup favorite Rice
- Three sprigs of parsley finely chopped
- Lemon wedges
Preparation
Step 1
In a deep, coverable pan, melt one pat of butter and about a tbsp of olive oil. Sauté garlic and onion until onion becomes translucent. Add cup of chicken broth and white wine, bay leaf, saffron, other two pats of butter, pinch salt and pepper and bring to a boil and add the clams, mussels, and Lobster tail and cover pot. Cook for approximately 7 minutes until clams and mussels open up. Then take out the clams, mussels and lobster tail, cover and set aside to cool. Turn heat to low and let simmer while seafood cools.
Begin to prepare rice as specified.
When clams, mussels and Lobster cools, remove the meat from the shells and add back to the sauce with the shrimp and let cook for about 3 minutes. Add the flour and stir until sauce thickens, and let cook for about 3 more minutes until shrimp cook through. Sprinkle the parsley on top.
Place rice in the bowl and spoon the sauce with garlic and seafood on top. Sprinkle lemon juice on top and serve.