I was craving seafood the other day, so I whipped up a little lobster cioppino and served it with a few thick slices of crusty-on-the-outside, soft-on-the-inside sourdough bread. Here’s how I made it:
Ingredients
One (1) good-sized lobster, 1lb or 1.5lbs. will do, preferably a female
Two (2) dozen fresh mussels
One (1) dozen fresh shrimp, medium to large in size
One (1) large sweet onion, diced
One (1) cup of white wine
One (1) 15-oz. can of tomato sauce
One (1) 7-oz. bottle of clam juice
One (1) large can of crushed tomatoes
Three (3) cloves of garlic, chopped
One (1) heaping tablespoon of red pepper flake
One (1) tablespoon of olive oil
Salt and pepper
Directions
Par-boil the lobster for approximately two minutes. Allow to cool. Remove roe (which may still be black or green; it will turn red when cooked) and set aside. Remove body, reserving the tail and claws. Pre-crack them with a butcher knife, to make them easier to eat when ready to serve.
Pre-heat large stock pot to medium-high, and add olive oil, enough to coat the bottom of the pot. Allow the oil to come up to temperature; it will begin to ripple. Add diced onions and sauté until slightly translucent. Add chopped garlic, red pepper flake and lobster roe. Cook for two minutes over medium-high heat; be careful not to burn the garlic.
Add about a cup of dry white wine, tomato sauce, clam juice, crushed tomatoes, and a pinch of salt and pepper. Simmer over medium-low heat for 30 minutes.
Rinse mussels, and clean, de-head (if needed) and de-vein the shrimp.
Add mussels, shrimp and lobster pieces to the pot. Cover and simmer for a few minutes—just long enough for the shrimp to cook thru and for the mussels to open up. Discard any mussels that do not open. Serve in a deep-dish bowl with hunks of sourdough bread to soak up all the yummy juice.
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