Recipe

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• 1 lobster tail, small uncooked
• 1 lb mussels
• 1/2 lb jumbo shrimp, uncooked
• 2 cups water
• 2/3 cup dry white wine
• 1 tbsp oil
• 1 garlic clove, crushed
• 1 onion, sliced
• 1 (14 1/2 oz) canned tomatoes
• 3 tbsp tomato paste
• 1 1/2 tbsp worcestershire sauce
• 1/2 tsp tabasco sauce
• 2 tsp sugar
• 1 pinch saffron
• 3 tbsp parsley, chopped

• 1 Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
• 2 Scrub mussels, remove beard.
• 3 Shell and devein shrimp, leaving tails intact.
• 4 Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
• 5 Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
• 6 Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
• 7 Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.