8 small, red potatoes, whole 1/2 gallon white wine 1/2 gallon water 2 cups clam juice 3 tablespoons garlic, chopped 3 tablespoons fresh parsley, chopped or 3 teaspoons dried 2 cups Olive Lea Spread 1 tablespoon crushed red chili pepper 3 tablespoons salt 1 tablespoon black pepper 2 whole, live lobsters, 1 lb. each 12 Black mussels 12 Manilla or Littleneck clams 16-20 shrimp (count per pound) 2 ears of corn-on-cob, cut in half
Boil potatoes until halfway cooked, about 10 minutes, cool and set aside.
In large stockpot, combine white wine, water and clam juice, garlic, parsley, Olive Lea Spread, crushed chili pepper, salt and pepper. Bring to a boil and let boil for 5 minutes. Add lobster to boiling liquid and cover; cook for 6 minutes. Add mussels, clams, shrimp, corn halves and half-boiled potatoes. Bring to a boil, and cook for an additional 6 minutes.
Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster. Add lobster claws and tails to a large bowl and spoon remaining ingredients into the bowl. Add the cooked wine broth. Serve with Olive Lea Spread and garlic bread.
Makes 4 servings.
- News Canada