In a deep saucepan large enough to hold the seafood, heat the oil over medium heat, add the garlic and sauté until soft, about 2 minutes.
Add the white wine, tomatoes, red pepper flakes, salt, and pepper to taste. Cook at a moderate simmer for 10 minutes before adding any seafood. Add the calamari, clams and lobster. Cook for 8 minutes or until the clams just start to open.
Add the mussels and shrimp and cover with the lid. Cook until the shrimp are pink and cooked through and the mussels open, about 4 to 6 minutes. Any clams or mussels that do not open should be discarded.
Transfer to a large serving platter or four individual bowls. Garnish with fresh basil. For an even quicker version, use Mamma Lombardi’s Marinara Sauce as a base to cook the seafood. Enjoy!