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  • Serves 6
  • |
  • prep time: 25 minute(s)
  • |
  • cook time: 15 minute(s)
2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, finely chopped
1/2 cup dry vermouth or dry white wine
18 littleneck clams, well scrubbed
1-1/2 lbs. mussels, well scrubbed
1 jar Bertolli® Tomato & Basil Sauce
1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
4 lobster tails, steamed, removed from shells and sliced
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil leaves (optional)
Finely grated peel of 1 lemon

  • Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)
  • Add remaining 1/4 cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)
  • Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.