Serves 1-2
Difficult to make in larger quantities as cooking time is quite fast!
Ingredients
Garlic-Flavored Oil
- ¼ cup extra virgin olive oil
- 5 cloves garlic, crushed
Seafood Seasonings
- salt to taste
- crushed red pepper flakes to taste
Lobster
- ½ chicken lobster, split down the spine
Fish & Shellfish
- 1 large sea scallop
- 1 oz monkfish
- 1 oz swordfish
- ¼ lb squid, cut into large pieces
- mussels
- littleneck clams
- 3 medium shrimp (16-20 count)
Sauce
- ¼ cup dry white wine
- Italian flat-leaf parsley
- ½ cup canned cherry tomatoes* in juice
- ⅓ cup fish stock
For Serving
- flat-leaf parsley
- drizzle of olive oil
- crusty garlic-rubbed slices of bread
How-to
Prepare Garlic-Flavored Oil
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In a medium-sized sauté pan, heat oil over medium-high heat and add garlic cloves
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Allow garlic to flavor the oil for about 30 seconds, or until the garlic starts to brown
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Remove cloves and oil is ready to add seafood
Cook Seafood & Sauce
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Season seafood with a good, even sprinkle of salt and crushed red pepper flakes
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Sear lobster, flesh-side-down in pan, about 1 minute
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Add remaining seafood, lower heat to medium and add wine and parsley. Let reduce about 1 minute
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Add tomatoes and simmer (low boil) 7-9 minutes. A good indicator is when the clams open. When this happens, cook 2 minutes longer
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To serve, ladle or scoop into soup bowl or deep plate, drizzle with olive oil and serve with garlic-rubbed crusty bread
*Canned cherry tomatoes can be found in most Italian specialty food stores. You may substitute canned Roma tomatoes (also in juice), but be sure to crush them up a bit, as Roma tomatoes are much larger in size
Bricco
241 Hanover Steet
Boston, MA 02113
617-284-6800
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