Ingredients with Measurements:
- 2 live lobsters (1 1/2 pounds each)
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups fish stock
- 1/2 cup clam juice
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound littleneck clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
Special Equipment Needed:
- Large pot or Dutch oven
- Lobster crackers and picks
- Soup bowls
Step-by-Step Instructions:
1. Fill a large pot or Dutch oven with enough water to cover the lobsters. Bring the water to a boil over high heat.
2. Add the lobsters to the pot and cook for 8-10 minutes, or until the shells turn bright red. Remove the lobsters from the pot and let them cool.
3. Once the lobsters are cool enough to handle, remove the meat from the shells and cut it into bite-sized pieces. Set aside.
4. In the same pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
5. Add the red pepper flakes, dried oregano, dried basil, dried thyme, salt, and black pepper. Cook for 1-2 minutes, or until fragrant.
6. Add the white wine and cook for 1-2 minutes, or until the liquid has reduced by half.
7. Add the crushed tomatoes, fish stock, and clam juice. Bring the mixture to a simmer and cook for 10-15 minutes.
8. Add the mussels, clams, and shrimp to the pot. Cover and cook for 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink and cooked through.
9. Add the lobster meat, parsley, basil, and oregano to the pot. Cook for 1-2 minutes, or until the lobster meat is heated through.
10. Ladle the cioppino into soup bowls and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 21g
- Carbohydrates: 20g
- Protein: 44g
Substitutions for ingredients:
- Instead of lobster, you can use crab or shrimp.
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of clam juice, you can use white wine or water.
Variations:
- Add chopped fennel or bell peppers to the onion and garlic mixture.
- Use different types of seafood, such as scallops or squid.
- Add a pinch of saffron for extra flavor.
Tips and Tricks:
- Make sure to scrub the mussels and clams well before cooking.
- Serve with crusty bread for dipping in the broth.
- Use lobster crackers and picks to make it easier to remove the meat from the shells.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in soup bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the mussels or clams don't open during cooking, discard them.
Food Safety Advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
Food History:
- Cioppino is a seafood stew that originated in San Francisco in the late 1800s.
Flavor Profiles:
- This dish is savory and slightly spicy, with a rich tomato broth.
Serving Suggestions:
- Serve with crusty bread for dipping in the broth.
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Region: Italian