Ingredients

• 12 ounces of slices bacon
• 6 peeled and sliced Shallots
• 1 peeled and sliced Vidalia onion
• 4 ounces peeled garlic cloves
• 6 Whole lobsters
• 1 pound peeled and deveined 16/20 shrimp
• 1 pound little neck clams
• 1 bunch basil
• 1 bunch scallions
• 24 small white pototoes
• 1 bottle dry cooking wine
• 1 quart water
• 6 ears corn
• ½ pound sliced white mushrooms
• ½ pound sliced cremini mushrooms
• 8 oz olive oil
• 1 loaf dour dough bread

Method

• Cook bacon until crisp in sauce pot-
• Sweat the onions, garlic and shallots in olive and bacon fat all until the vegetables are translucent and soft . (leave the bacon in the pan)
• Add the wine, water, ½ the amount of basil and bring to a boil.
• Cook lobsters 1 by one in the liquid for 4 minutes.
• Once the lobsters are cooked, remove all the meat from the shell.
• Roast the potatoes in the oven for 1 hour at 375 degrees.

1/2 ½ hour before you are ready to serve:

• Sauté the corn in olive oil and add to the stew.
• Sauté the mushrooms in olive oil and add to the stew.
• Add the roasted potatoes to the stew
• Steam the clams for about 5 minutes or until they open in a separate pot. (Note-you can use some of the broth from the stew.)
• Place the sliced sour dough bread (brushed with olive oil) in a preheated 350 degree oven.

Ready to be cooked~

• Add all shellfish and the rest of the basil and the chopped scallions to the stew and bring to a boil- (*do not over cook the shellfish or you will have rubber stew.)
• Season the stew with salt and pepper and serve with your bread~