Make sure to reserve the extra seafood stock, it’s like liquid gold! You can freeze it if you don’t have a use for it right away.
I like to serve this dish with roasted garlic and Levain sourdough. To make the roasted garlic, heat the oven to 375F, cut a whole head of garlic through the top 1/3rd, horizontally. Place in a piece of foil, drizzle with EVOO, wrap and roast for about an hour. When you bring it out, you can pop the garlic out of the peels, it is sweet and mild, perfect to spread on warm sourdough.
I always save my shellfish shells in the freezer like I do with chicken bones until I have time to make stock. For this recipe, I had lobster shells to use. If you purchase lobster tails to make the recipe, feel free to add it in with the seafood to this dish.