Review of last recipe (photo above) - A good easy technique for quick cooking of thighs (or breast), but unfortunately, I did not buy boneless thighs and had to do some butchering ... and I did kinda butcher the meat.  Still turned out tasty.

TODAY'S RECIPE - SEAFOOD A LA MEDITERRANEE

Serves 4-6

1/2 cup olive oil
4 medium garlic cloves, minced
12 cherrystone or littleneck clams, scrubbed
3 lobster tails (1 1/2 lbs), cut into 1" segments, shells intact, and patted dry
12 jumbo shrimp, deveined, shells intact, and patted dry
1 cup dry white wine (chablis), warmed
2 cups drained canned italian plum tomatoes
2 bay leaves
1/2 tsp dried oregano
salt and pepper
3 cups steamed white rice
2 tbsp chopped parsley for garnish

Heat oil in deep heavy skillet over medium-high heat.  Add garlic and saute 1 minute; do not brown.  Add clams and lobster and saute 1 minute.  Add shrimp and saute 1 minute.  Pour in wine and simmer until lobster and shrimp are just opaque; about 2-3 minutes.  Remove lobster and shrimp from broth using slotted spoon; set aside.  Add tomatoes, bay leaves and oregano with salt and pepper to taste. 

Simmer until clams open; 2-3 minutes and discard any that do not open.  Discard bay leaves. 

Return lobster and shrimp to stew.  Spoon bed of rice into heated rimmed bowls.  Ladle stew over rice, and sprinkle with parsley.