Creole Style Shellfish Stew with Lobster and Tomatoes
Rinse the mussels thoroughly and sort. Discard any opened shells. Peel the onions and garlic, halve the onions and cut into strips and finely chop the garlic. Rinse the chiles, cut in half and finely chop.
Sauté the onions, garlic, and chiles in hot oil and deglaze with white wine. Add the tomatoes and simmer for about 15 minutes.
Add the mussels and lobster to the pot, cover and simmer for about 6 minutes on low heat. Season with salt, pepper, and allspice. To serve, ladle into bowls and garnish with parsley.