Seafood Antipasti

6 small calamari, cleaned and gutted, cut crosswise into rings12 large shrimp (16/20 count), peeled and deveined1 lobster (1 1/2 pounds)1 cup dry white wine12 small mussels, bearded and scrubbed12 littleneck clams, bearded and scrubbed1 cup extra-virgin olive oil2 lemons, zested and juiced1 tablespoon red pepper flakes 1/2 cup finely chopped flat-leaf parsley2 lemons, cut into wedges, for garnishCut the squid bodies into 1/4-inch-wide rings. Clean and devein the shrimp.Bring 6 quarts of salted water to a boil. Fill a large bowl half full with ice water. Cook the shrimp in the boiling water until it is firm and opaque, 1 1/2 minutes. Remove the shrimp with a slotted spoon and transfer to the ice water. Once the water has returned to a boil, add the calamari and cook for 1 minute, remove with a slotted spoon, and transfer to the ice water.Cook the lobster for 8 minutes and then cool in the ice bath. When cool, break down and remove the meat from the tail and claws. Cut into bite-size pieces.In a deep pot, bring the wine to a boil. Add the mussels and clams, cover the pan, and let the seafood steam over low heat, removing each shellfish as it opens, until they are all cooked, about 5 minutes for the mussels and 8 minutes for the clams. Discard any shellfish that do not open.Whisk together the oil, lemon juice, red pepper flakes and parsley.Arrange all the seafood on a big platter and drizzle with the oil mixture. Garnish with lemon wedges.Serves six.Cook's note: To offer this antipasti as an appetizer rather than as an hors d'oeuvre, serve it as a salad on a bed of baby arugula or mixed greens, dressed with extra-virgin olive oil and sea salt.Nutrition values per serving: 532 calories, 40 g fat (6 g saturated), 5 g carbohydrates, 1 g fiber, 35 g protein, 267 mg cholesterol, 446 mg sodium."Hors d'Oeuvres at Home" by the Culinary Institute of America (2007 Wiley, $29.95)