Zuppa di Aragosta (Lobster Soup) – A Mediterranean Delight

Zuppa di Aragosta (Lobster Soup) – A Mediterranean Delight

By Master Chef Gianluca Deiana Abis

Zuppa di Aragosta

History of Zuppa di Aragosta

Lobster soup, or Zuppa di Aragosta, has deep Mediterranean roots, particularly in Sardinia and coastal regions of Italy. Traditionally, fishermen would prepare a hearty seafood broth using the freshest lobsters caught that morning, combined with tomatoes, garlic, and aromatic herbs. This dish was not just a meal but a way to honor the sea’s bounty.

Sardinia, famous for its Aragosta di Alghero, is known for its delicate and flavorful Mediterranean spiny lobster, which is often used in this recipe. Unlike richer, cream-based lobster bisques from France, Italian lobster soup is lighter, aromatic, and full of the sea’s essence, making it a staple of Italian coastal cuisine.

Ingredients (Serves 4-6)

For the Lobster Broth:

• 1 Mediterranean spiny lobster (Aragosta) (or European lobster Astice), about 700g-1kg

• 1.5 liters water

• 1 onion, halved

• 1 carrot, roughly chopped

• 1 celery stalk, roughly chopped

• 2 bay leaves

• 5-6 black peppercorns

• 1 sprig fresh thyme

• 1 sprig fresh parsley

• 1 tomato, halved

• Sea salt, to taste

For the Soup Base:

• 3 tbsp extra virgin olive oil

• 2 garlic cloves, finely chopped

• 1 shallot, finely chopped

• 1 fennel bulb, finely chopped

• 400g San Marzano tomatoes, peeled and crushed

• 100ml dry white wine (e.g., Vermentino di Sardegna)

• 1 small red chili pepper (optional, for a slight kick)

• 1 tbsp tomato paste

• 1 tsp paprika (sweet or smoked, optional)

• Salt & black pepper, to taste

• Fresh parsley, chopped, for garnish

• Crusty bread or Sardinian pane carasau, for serving

Step-by-Step Instructions

Step 1: Prepare the Lobster Broth (Fumetto di Aragosta)

1. Clean the Lobster:

   • If using a live lobster, place it in the freezer for 15 minutes to numb it.

   • Bring a pot of water to a boil and quickly blanch the lobster for 2 minutes, then remove it and let it cool slightly.

   • Separate the tail, claws, and head. Crack the shell slightly to allow the flavors to infuse the broth.

2. Simmer the Stock:

   • In a large pot, combine water, onion, carrot, celery, bay leaves, thyme, parsley, peppercorns, and tomato.

   • Add the lobster shells and head for maximum flavor.

   • Bring to a gentle boil, then reduce to low heat and simmer for 40 minutes.

   • Strain the broth and set aside.

Step 2: Prepare the Soup Base

3. Sauté Aromatics:

   • In a large saucepan, heat olive oil over medium heat.

   • Add garlic, shallot, and fennel, sauté until soft and fragrant (about 3-4 minutes).

   • Stir in the tomato paste and cook for another minute to intensify the flavor.

4. Deglaze with Wine:

   • Pour in the white wine and let it simmer until it reduces by half.

5. Build the Soup:

   • Add the San Marzano tomatoes, paprika, and a pinch of salt and pepper.

   • Slowly pour in the lobster broth and bring to a simmer.

   • Let the soup cook for 20 minutes to develop the flavors.

Step 3: Cook the Lobster & Assemble the Dish

6. Cook the Lobster Meat:

   • Cut the lobster tail into medallions and remove the meat from the claws.

   • Add the lobster meat to the simmering soup and cook for 5 minutes, just until tender.

7. Taste & Adjust:

   • Adjust seasoning with more salt, black pepper, or chili flakes if desired.

8. Serve:

   • Ladle the soup into bowls, making sure each portion gets generous pieces of lobster.

   • Drizzle with extra virgin olive oil and sprinkle with chopped parsley.

   • Serve with grilled crusty bread or traditional Sardinian pane carasau.

Chef’s Tip 🧑‍🍳

• For a more intense seafood flavor, add a few shrimp shells or a small piece of dried mullet roe (bottarga) to the broth while simmering.

• If using Astice (clawed lobster) instead of Aragosta, the claw meat is best added last, as it’s softer than the tail meat.

• Want a creamier texture? Blend a portion of the soup and mix it back in for extra richness.

Wine Pairing 🍷

A classic Sardinian white wine is the best match for this elegant seafood soup:

• Vermentino di Gallura DOCG – A crisp, minerally wine with notes of citrus and herbs, perfect for cutting through the richness of the lobster.

• Vernaccia di Oristano – If you want something unique, this aged Sardinian white has a nutty depth that complements the soup’s delicate seafood flavors.

Final Thoughts

Zuppa di Aragosta is a dish of pure Mediterranean elegance, celebrating the natural flavors of high-quality seafood. Whether enjoyed as a luxurious first course or a main dish, this soup is a true expression of coastal Italian cuisine.