On Monday we made Cioppino, a seafood stew which originated in San Francisco. We used a recipe from food network, substituting lobster for crab because of availability.
This was was the first time I've cooked mussels, scallops, clams, and lobster. The Cioppoino also included shrimp, which I've worked with before. I've cooked squid before too, but I left it out this time.
The stew base was made with a homemade fish stock that we put together on Sunday. The stew was very tasty by itself and would have made a very good meal with a can of white beans.
We decided to eat all of the meat, because we weren't sure how well cooked seafood keeps. There was some leftover broth, which we plan on cooking up with some Fregula (a toasted pasta similar to large cous-cous), saffron, and clams.
More pictures can be found in Emily's flickr collection.I'd recommend making the stew base ahead of time, after which you can easily throw this together on a weeknight. (Otherwise, it'll take 30-45 min to put the base together.) Definitely serve with crusty bread, preferrable sourdough. And give your guests plenty of napkins or a nice, wet towel. Peeling shrimp, etc at the table can be messy. You could peel the seafood prior to serving, but that does take some of the fun out of it. :)
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