• 1/2 cup canola or olive oil
• 1 1/2 tsp chopped garlic
• 1/2 dozen raw lobster tails, cut in thirds
• 1 cup chopped parsley
• 1 teaspoon oregano
• 1 1/2 tsp sea salt
• 1/2 teaspoon white pepper
• 1 1/2 dozen small clams
• 1 pound green shrimp, deveined but with shell left on tail
• 1 pint Italian plum tomatoes
• 1 cup white wine

1. Saute garlic in the olive oil in a large non-stick skillet.
2. Add lobster tails and stir thoroughly.
3. Add white wine, Italian plub totatoes, parsley, oregano, bay leaves white pepper and sea salt.. Bleld thoroughly.
4. Add clams. Bring to a boil, and then cover. Cook for 5 minutes.
5. Add shrimp.
6. When clams open this dish is ready serve.

Serve Seafood Mediterranee with French bread.