Name: Lobster and Shrimp Cioppino
Yield: 8 Servings
Ingredients: 2 1 1/3- to 1 1/2-pound live lobsters; 2 pounds uncooked large shrimp with shells; 1 1/4 cups olive oil; 2 medium onions, chopped; 1 cup chopped celery; 1 cup chopped fresh fennel bulb; 12 garlic cloves, peeled, flattened; 1/4 cup tomato paste; 1 28- ounce can plus 2 cups diced tomatoes in juice; 1 bunch fresh basil; 4 large fresh thyme sprigs; 4 large fresh parsley sprigs; 2 large fresh oregano sprigs; 2 bay leaves; 1 teaspoon dried crushed red pepper; 4 8-ounce bottles clam juice; 2 cups dry white wine; 3 pounds red snapper fillets; 16 large sea scallops; 1 pound large lump crabmeat (optional); 1/2 cup all purpose flour; 6 tablespoons olive oil; 3 tablespoon unsalted butter; 6 tablespoons chopped fresh parsley; 2 large garlic cloves, minced; 1 large shallot, minced; 1/2 cup dry white wine

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