• 6 lobster tails
• 1 ½ cups Rao’s Extra Virgin Olive Oil
• 12 large shrimp, peeled and deveined, butterflied, tails removed
• 12 littleneck, cherrystone or manila clams, well washed
• 1 ½ cups dry white wine
• 1 ½ teaspoons minced garlic
• 2 cans of Rao’s Imported Canned Italian Tomatoes
• 1 cup bottled clam juice
• ½ teaspoon dried oregano
• Pinch dried red-pepper flakes
• Salt and Pepper to taste

1. Remove lobster meat from tails. Cut into chunks.

2. Heat oil in a large, deep Dutch oven over high heat. When oil is very hot but not smoking, add the lobster. After lobster is seared, add shrimp and clams. Sauté for about 4 minutes or until lobster and shrimp are opaque, and clams have begun to open. Remove shellfish from pan and drain off excess oil.

3. Return pan to medium-high heat. Stir in wine, garlic and bring to a boil. Stir in tomatoes, clam juice, oregano, pepper flakes and again bring to a boil. Lower heat and allow to simmer about 10 minutes or until flavors have blended and sauce has thickened slightly. Return shellfish to the pan and cook to heat through. Taste, adjust seasoning with salt and pepper, and serve.

Serves 6

**FOR A QUICK AND EASY ALTERNATIVE:

Substitute Rao’s Arrabbiata Sauce for tomatoes, garlic, oregano and red-pepper flakes.