Seafood Antipasto alla Venezia

• 6 medium shrimp, cleaned and peeled
• 6 small mussels, bearded and scrubbed
• 6 large clams, bearded and scrubbed
• 6 small razor clams, bearded and scrubbed
• 6 large mussels, bearded and scrubbed
• 6 small calamari, cleaned and gutted
• 1 small (1 pound) lobster
• 1 pound crab meat
• 1 cup extra virgin olive oil
• Juice and zest of 4 lemons
• 1 tablespoon hot chili flakes
• 2 bunches Italian parsley, finely chopped to yield 1/2 cup

1. Bring 6 quarts water to boil and set up ice bath.
2. Cook shrimp for 1 1/2 minutes and plunge into ice bath.
3. Cook calamari 1 minute and do the same.
4. Cook lobster for 8 minutes and then cool in ice bath.
5. In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil.
6. Cover and steam, removing each shellfish as it opens until they are all done.
7. Discard those shellfish which do not open.
8. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley.
9. Do the same with the crab meat.
10. Arrange all the seafood on a big platter.
11. Garnish with lemon wedges and serve.

shrimp, mussels, clams, razor clams, mussels, calamari, lobster, crab meat, extra virgin olive oil, lemons, hot chili flakes, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/seafood-antipasto-alla-venezia-recipe.html (may not work)