Seafood Fra Diavolo

• 1/2 pound raw Tiger Shrimp, peeled and deveined
• 1/2 pound Lobster Meat, cut into bite-sized pieces
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 tablespoon olive oil and the red pepper flakes. Heat the 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the can of tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the pan along with the lobster meat; toss to coat, and cook for about a minute longer. Stir in the parsley and basil. Season with salt, to taste. Serve with pasta and crusty bread. Serves 4.