2 live lobsters (2 lbs. each)
6 Tbs. of olive oil
2 " " finely chopped garlic
1/4 cup finely chopped shallots
1/2 " dry white wine
1/2 " finely chopped green pepper
1/4 Tsp. hot red pepper flakes or to taste
4 cups Italian canned tomatoes
2 Tbs. tomato paste
1/2 cup finely chopped Italian parsley
2 Tsp. chopped fresh basil or 1 tsp dried basil
1 Tsp chopped thyme or sweeter if you like
1 bay leaf
1 Tsp oregano
To make it more meater:
12 Littleneck clams can be optional
1 lb. of medium shrimp optional
1 lb. of bay scallops

Kill lobsters by plunging knife into the place where the tail and body meet. Break off the tail and cut it crosswise into thirds with the shell on. then cut the carcass into quarters. Discard the tough sac near the eyes. Reserve the coral and liver for later used. Crack the claws.

In a large skillet, heat the oil and add the pieces of lobster, stirring frequently. Sprinkle with salt and papper to taste. When the pieces are bright red all over, sprinkle with the garlic and shallots. Add the wine, and cook until most of the wine evaporates.

Add the remaining ingredients except the clams and cover. Simmer, stirring occasionally, about twenty minutes. Add the clams and other seafood, cover, and cook u7ntil the clams open. Put the reserved coral and liver through a sieve and add it to the sauce. Heat thoroughly. Serve with hot spaghetti!

Man, what good good eating.....

compliments of the Chef: Gerceida