San Francisco-Style Lobster and Mussel Cioppino with Tomato, Herbs and Garlic Aioli



San Francisco-Style Lobster and Mussel Cioppino with Tomato, Herbs and Garlic Aioli

Cioppino is an Italian-American fish stew and this version is loaded with NL lobster and mussels.
Prep Time 20 mins
Total Time 1 hr
Servings 4


  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 fennel, cored and diced
  • 1 stalk celery, chopped
  • 1 1/2 tsp salt
  • 1 tbsp Old Bay spice mix
  • 1 can crushed tomatoes
  • 1 cup white wine
  • 2 cups fish stock
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 lobster tails, meat rmoved and cut into chunks
  • 24 messels
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 garlic clove, finely grated
  • 1 cup grapeseed oil
  • 1 tbsp Old Bay seasoning
  • 4 thick slices sourdough bread
  • 1 tbsp olive oil


  • Cioppino
    1. In a large pot over medium heat, add the olive oil and sweat the onions, fennel, celery, salt and old bay seasoning, about 8-10 minutes.
    2. Add the tomatoes, wine, fish stock, thyme and rosemary to the pot. Bring all the ingredients up to a simmer and continue cooking for about 30- 40 minutes.
    3. Add the lobster meat and mussels to the simmering broth, cover and cook until the mussels open.
    Roasted Garlic
    1. Preheat oven to 350ºF.
    2. Cut the garlic heads in half crosswise, drizzle with olive oil and wrap loosely in aluminum foil.
    3. Roast the garlic in the oven for about 40-50 minutes until the cloves are golden and tender.
    1. Place eggs, Dijon, lemon juice, zest and garlic in a narrow cylindrical container or a food processor, blend. If using a container, blend the ingredients with an immersion blender until smooth.
    2. Begin slowly drizzling the grapeseed oil into the mixture while continuing to blend. Stream the oil into the aioli very slowly so the oil and the eggs do not split.
    3. Fold in the Old Bay seasoning, set aside.
    Grilled Bread
    1. Preheat grill or grill pan until hot.
    2. Drizzle the bread with olive oil on both sides, grill for 2-3 minutes on both sides of the bread to achieve dark toasted grill marks.
    3. To serve: Ladle the soup into four wide bowls. Serve with the roasted garlic, aioli and grilled bread.

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