[spaghetti]

Sure, the "in umido" recipe is good for almost any kind of seafood, including red mullet (triglie alla livornese, tuscan recipe), moray eels, conger or freshwater eels too, provided everything is cut in reasonably small pieces before cooking.
I never tried it with oysters for just one miserable reason: they're fuffing expensive here, as well as lobsters, and by the national regulations it's illegal for divers/spearos to pick up shells and lobsters from the sea in Italy. We're forced to buy those beauties, but it takes a mortgage!