A bounty
of
fresh fish in
a light
tomato
sauce
and
crostini
for
dipping. Enjoy
the
feast! An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 fresh, live lobster
- 1 pound fresh mussels, cleaned, debearded and soaked in fresh water for 1 – 2 hours to remove grit
- 1 pound fresh cockles or small clams (small little neck clams), cleaned and soaked in fresh water for 3 – 4 hours to remove grit, changing the water every hour
- 1 pound fresh calamari, cleaned and sliced into rings
- 1 pound large, fresh shrimp, cleaned and deveined with tails left on
- 3 fresh red mullets (aka triglie) or 4 medium (less than 1 pound) whiting, whole, cleaned and gutted with heads and tails removed
- 1/4 cup parsley, finely chopped with 2 tablespoons reserved
- 1/3 cup white wine
- 1/3 cup tomato sauce
- 1/4 cup extra virgin olive oil
- 6 - 8 cloves fresh garlic, minced
- Salt, pepper and red chili flakes to taste
Ingredients for the Crostini
- 1 fresh baguette, sliced into 1 inch thick slices
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced parsley
Directions
1.
In a
large
pot
of
boiling,
salted
water,
place
your
live
lobster. Depending
on
the
size,
cook
until
the
shell
turns
a
bright
red,
8 –
12
minutes.
2. In a
large
skillet
add
olive
oil
and
garlic.
Heat
over
medium
heat
and
cook
until
garlic
is
fragrant
and
translucent
(approximately
3
minutes).
For
a
spicier
dish,
add
red
chili
flakes
(1
teaspoon)
with
the
garlic
and
oil.
3.
Next,
add
the
calamari
to
the
pan,
along
with
the
white
wine,
parsley
and
tomato
sauce;
cook
calamari
approximately
5 –
7
minutes.
4.
While
the
calamari
and
lobster
are
cooking,
prepare
a
large,
deep
baking
dish
and
preheat
your
oven
to
375
degrees.
5.
When
the
lobster
has
finished
cooking,
remove
it
from
the
water
onto
a
cutting
board
or
tray
and
let
it
cool.
6.
In
the
meantime,
add
the
mullet
or
whiting
to
the
skillet
and
cook
for
approximately
6
minutes
or
until
just
cooked
through.
7.
When
the
lobster
is
cool
enough
to
be
handled,
with
a
very
sharp
knife,
slice
the
lobster
in
half
length-wise
and
crack
the
claws,
then
place
both
halves
in
the
center
of
your
baking
dish.
8.
Remove
the
cooked
calamari
and
the
whole
mullets
or
whiting
from
the
skillet
and
carefully
spoon
them
into
the
baking
dish
with
the
lobster,
being
careful
to
ensure
the
mullets/whiting
remain
whole
(as
it
makes
a
nicer
presentation).
9.
Into
the
skillet
(which
should
still
contain
the
broth),
add
your
mussels,
cockles
and
shrimp.
Cook
until
the
shells
of
the
mussels
and
cockles
pop
open
and
the
shrimp
begins
to
lose
its
translucence.
10.
Discard
any
mussels
and
cockles
that
have
not
opened.
At
this
point,
taste
the
broth
to
see
if
it
needs
salt,
if
so,
add
it
now
and
mix
thoroughly.
Spoon
this
entire
mixture
(including
the
broth)
into
the
baking
dish
over
the
lobster
and
throughout
the
pan.
11.
Place
the
pan
into
the
oven
for
about
10
minutes
to
complete
the
cooking
of
the
fish.
12.
Remove
the
baking
dish
from
the
oven
and
serve
straight
from
the
dish
sprinkled
with
the
extra
2
tablespoons
of
minced
parsley
and
plenty
of
crostini
for
soaking
up
the
broth.
Directions
for
the
Crostini
1.
Slice
the
baguette
into
1
inch
slices
and
place
on a
baking
sheet.
2.
Place
baking
sheet
into
a
375
degree oven
and
bake
until
lightly
golden
on
each
side
(3 –
5
minutes
each
side).
3.
Remove
finished
slices
of
bread
from
the
oven
and
rub
one
side
of
each
slice
with
the
clove
of
garlic.
4.
Lightly
drizzle
the
olive
oil
over
the
bread
and
sprinkle
the
bread
with
parsley.
