Lobster Cioppino Recipe
A lavish seafood stew featuring lobster in a bold, tomato-based broth with wine, garlic, and fresh herbs.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tsp red pepper flakes
- 1 cup white wine
- 1 can 28 oz crushed tomatoes
- 3 cups seafood broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp fresh thyme
- 2 whole lobsters split in half
- ½ lb shrimp peeled
- ½ lb mussels cleaned
- ¼ cup fresh parsley chopped
- 1 lemon cut into wedges
Instructions
- Heat the oil: In a large pot, warm olive oil over medium heat. Sauté onions until soft, then add garlic and red pepper flakes.
- Deglaze with wine: Pour in the white wine and let it simmer until slightly reduced.
- Build the broth: Stir in tomatoes, seafood stock, salt, pepper, oregano, and thyme. Bring it to a low boil.
- Add the lobster: Place split lobster halves into the broth. Cover and cook for 10 minutes.
- Toss in the rest: Add shrimp and mussels. Simmer for another 10 minutes until mussels open and shrimp turns opaque.
- Finish and serve: Stir in parsley, squeeze in lemon juice, and serve immediately with crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 480
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 55g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 40%
- Iron: 25%
- Calcium: 20%
- Potassium: 18%
- Vitamin A: 15%
Flavor-Boosting Tips
- Use fire-roasted tomatoes for extra depth.
- Add a splash of brandy for an even richer broth.
- Let the broth simmer longer before adding seafood for deeper flavor.
- Serve with toasted sourdough for the perfect bite.