|Tomato coulis sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Shrimp||2 Pound, peeled, uncooked|
|Lobster tails||6 Small, uncooked, out of shells, quartered|
|Butter||1 Cup (16 tbs) (1 Stick)|
|Onion||1 Large, cut up|
|Green pepper||1 Large, cut up|
|Canned clams||8 Ounce, undrained (1 Can)|
Prepare sauce; use canned Italian plum tomatoes if fresh are unavailable.
Prepare shrimp and lobster.
Heat butter in large skillet; saute onion and pepper 1 minute.
Add shrimp and lobster; cook until lobster turns pink, about 3 minutes.
Slowly add sauce and clams; cook 2 to 3 minutes, until well mixed.
Turn off heat; let set 1 hour.
Reheat when ready to serve; serve over rice or spaghetti.