1lb of shrimp cleaned and deveined
½ lb of bay scallops
1 lb of mussels scrubbed clean
1 Lg lobster tail
1lb of calamari sliced into rings
2 celery stalks, sliced
1 red onion chopped
1 red pepper,chopped
1 bunch of Italian parsley, chopped
2 Pepperocini, chopped
2 cloves of chopped garlic.
Extra virgin olive oil
Salt and pepper
Prepare court bouillon in a saute pan,
add 1 cup of seafood stock.
1 cup of white wine
1 med yellow onion, chopped
bring to a simmer
Add the mussels and with lid on steam the mussels
Remove the mussels and place in a bowl.
Allow the mussels to cool.
Strain the court bouillon and place in saute pan and bring
to simmer again.
Separately poach the remainder of the seafood. Calamari,
shrimp, scallops etc.
Allow the seafood to cool.
Remove the meat f rom the mussels and add it to the other
Add the celery,pepper,red onion,pepperocini,and garlic then gently mix.
Season with salt and pepper,then add the lemon juice and extra
virgin oilive oil to taste.
Refrigerate for one hour, and serve