1 lobster tail, small uncooked
1 lb mussels
1/2 lb jumbo shrimp, uncooked
2 cups water
1 tablespoon oil
1 garlic clove, crushed
1 onion, sliced
1 (14 1/2 ounce) canned tomatoes
1 1/2 tablespoons Soy sauce
1/2 teaspoon Tabasco sauce
2 teaspoons Stevia
1 pinch saffron
3 tablespoons parsley, chopped
1 Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
2 Scrub mussels, remove beard.
3 Shell and devein shrimp, leaving tails intact.
4 In pan, bring water to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
5 Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
6 Add reserved stock, undrained crushed tomatoes, sauces, stevia and saffron to pan.
7 Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.