Perfect for Christmas Eve dinner!
a traditional San Francisco style seafood stew with the addition of Maine lobster. The perfect recipe to make with one of our Lobster Shares or Lobster Meat

Ingredients
3 tablespoons olive oil
1 onion, chopped
3 shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock (you can make your own stock with the lobster shells)
1 bay leaf
1 pound steamer clams, scrubbed
1 pound mussels, scrubbed and debearded
1 pound uncooked large shrimp, peeled and deveined
Cooked meat from 4 1.5 lb lobsters (about 1 lb. lobster meat), cut into bite-size chunks

Heat the oil in a large pot over medium heat. Add the onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 3 minutes. Add the shrimp and lobster. Simmer gently until the shrimp are just cooked through, the lobster has been warmed and the clams and mussels are completely open. Stir gently about 5 minutes longer and discard any clams and mussels that do not open. Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve with crusty bread, sourdough would be perfect.