Instructions

1. Start with a large pot, and bring water to boil
2. Add pasta, and let cook
3. In large pan, render oil hot
4. Saute garlic
5. Add Cherrystone Clams with a pinch of salt
6. Add live prawns, mixing well
7. While simmering clams and prawns, prepare to cook lobster
8. In large pot, render boiling water
9. Add whole lobster
10. Allow lobster to cook until shell is a deep red, if not red in color it’s undercooked
11. Remove lobster from pot, and cut lobster starting from top, split in half
12. Return lobster to hot water in pot, this will remove the cavity
13. Remove meat from claw, leaving whole. Leave half lobster intact with shell
14. Back in pan, add new Zealand mussels and black mussels
15. Cook until mussels and clams have opened up, and prawns are red in color
16. Add white wine to deglaze, occasionally stirring seafood to prevent burning
17. Add 4 Tbsp. butter to pan
18. In another pan, render oil hot
19. Add green onion and white wine
20. Add fresh herbs
21. Add Cream, stir
22. Add Pecorino Romano cheese and parmesan cheese, adding remaining cream
23. Drain pasta, and introduce to cream sauce pan
24. Strain juices from seafood pan into cream sauce
25. Add red bell peppers for color, mixing well
26. Once pasta is mixed, remove from heat and arrange in serving bowl

To Serve:

1. With pasta in serving bowl, top with prawn on each side of bowl
2. Add half lobster tail to center of bowl, with claw meat on top
3. Garnish with mix of clams and mussels
4. Final garnish of fresh sprig of basil and a drizzle of olive oil
5. Serve.