Aragosta con Vongole e Pomodorini (Lobster with Clams and Cherry Tomatoes)

Aragosta con Vongole e Pomodorini (Lobster with Clams and Cherry Tomatoes)

Aragosta con Vongole e Pomodorini is a beautiful Italian seafood dish that combines the sweetness of lobster with the briny depth of clams and the freshness of cherry tomatoes. The dish is fragrant with garlic, white wine, and fresh herbs, making it a true celebration of the sea. This dish is perfect for an elegant dinner or a special occasion, bringing together some of Italy's finest coastal flavors.

Ingredients (serves 2)

• 2 lobsters (about 500g each)

• 300g fresh clams, cleaned

• 1 cup cherry tomatoes, halved

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/2 cup dry white wine

• 1/2 cup lobster stock (or fish stock)

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon red pepper flakes (optional)

• Lemon wedges, for serving

Preparation:

1. Cook the Lobsters:

   • Bring a large pot of salted water to a boil.

   • Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red.

   • Remove the lobsters from the water, set aside to cool slightly, and crack the shells to remove the lobster meat. Cut the lobster into large chunks and set aside.

2. Cook the Clams:

   • In a large skillet, heat 1 tablespoon of olive oil over medium heat.

   • Add the clams and sauté for about 2-3 minutes until they start to open.

   • Pour in the white wine and cover the skillet, allowing the clams to steam open completely. This should take about 5 minutes. Once opened, discard any clams that remain closed. Remove the clams and set them aside.

3. Prepare the Sauce:

   • In the same skillet, heat the remaining tablespoon of olive oil over medium heat.

   • Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

   • Add the cherry tomatoes and sauté for about 3-4 minutes until they begin to soften and release their juices.

   • Pour in the lobster stock (or fish stock), bring to a simmer, and let the sauce cook for 5 minutes to meld the flavors.

4. Combine Lobster and Clams:

   • Add the lobster chunks back into the skillet, stirring gently to coat them in the sauce.

   • Add the cooked clams and gently toss to combine everything.

   • Cook for another 2-3 minutes, just until the lobster is heated through and everything is well combined.

5. Finish and Serve:

   • Season the dish with salt, freshly ground black pepper, and red pepper flakes (if using).

   • Sprinkle with fresh parsley and basil for a burst of color and flavor.

   • Serve with lemon wedges on the side for a refreshing, zesty touch.

Chef's Tip:

For added richness, you can finish the sauce with a small knob of butter, swirling it into the sauce just before serving. This will add a creamy, luxurious texture that complements the lobster and clams beautifully.

Wine Pairing:

• Vermentino: A crisp white wine from Sardinia or Liguria, with light citrus and herbal notes that perfectly complement the briny clams and sweet lobster.

• Falanghina: A fresh and aromatic white wine from Campania, with a lively acidity and minerality that balances the richness of the seafood.

• Chardonnay: For a richer pairing, an unoaked Chardonnay with fresh fruit and mineral notes will provide a lovely contrast to the sweetness of the lobster and the oceanic flavors of the clams.

By Master Chef Gianluca Deiana Abis

Tomato Sauce No Salt from Apulia 500 Gr (1.1 lb) (Pack of 6)

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