Lobster and Stone Crab Enchilado

Ingredients

• 1 bay leaf
• 1 pound stone crab claws, cracked
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lime juice
• 1/2 cup canned tomato purée
• 1/2 cup dry Sherry wine
• 1/3 cup chopped onion
• 1/4 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 garlic cloves, chopped
• 2 large plum tomatoes, seeded, diced
• 2 tablespoons chopped green bell pepper
• 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
• 3/4 cup bottled clam juice

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