- 2 pieces lobster whole, head removed
- 4 tbsp of grapeseed oil
- 5 cloves Chef Laura’s Roasted Garlic
- 2 tbsp Chef Laura’s Go Fish spice blend
- 4 ounces of onions, thinly sliced
- 4 large shrimp peeled and deveined
- 4 large scallops
- 4 ounces of squid tubes, cut in thin wafers
- 2 ounces of little neck clams, fresh
- 3 ounces of black mussels, fresh
- 4 ounces of white wine
- 7 ounces of fresh fish (Snapper, Cod, Halibut, Sea Bass)
- 5 ounces of plum tomatoes, peeled, seeded, and cut into strips
- 7 ounces of tomato sauce
- 25 ounces of lobster stock
Extra virgin olive oil
Handful chopped fresh parsley
1 fresh baguette, sliced
- Remove the lobster head; keep the tail in the shell and cut in half. Crack the lobster claws and take out the meat.
- Heat olive oil in a pan, and add the garlic. Fry until the garlic cloves are golden then discard
- Add onions and fry until golden, add the lobster tail and sauté for 1 minute. Add tomatoes, calamari, shrimp, and scallops fry for another minute and then add the lobster claw, mussels, clams and white wine.
- Reduce liquid by half then add lobster stock and tomato sauce.
- Bring to a boil and add the fish and water little by little until it reaches the desired consistency. Simmer until the fish is cooked NOT LONG. Do Not OVER COOK the fish. It is delicate and only takes 5–7 minutes depending on thickness.
- Season to taste with salt and pepper. Ladle the cioppino into the serving bowls, drizzle with extra virgin olive oil, sprinkle with chopped parsley and serve with slices of baguette.