|Shrimp, Halibut, Clams and Lobster|
2 halibut fillets (skinned, deboned and cubed)
2 lbs large scallops
1 lb. prawns, shelled and deveined
1 lb. clams
1 large lobster tail (cooked according to directions first and added last.
Heat Cioppino Sauce on the stove. Add halibut, scallops and prawns. Heat until halibut is flaky and prawns are pink. Meanwhile, in a pot of cold water bring the lobster tail to boil. Boil ONLY 5 minutes, take off heat and allow to rest for 10 minutes before shelling and dicing. Add clams, when shells open, add cubed lobster and serve over rice---serve with sourdough bread.
Add clams (throw out any clams that are already OPEN--sorry to be gross, but the clam inside is dead and you don't want to eat it) to the sauce and wait for the shells to open. Add lobster and mix through. Serve over rice.