Lobster in Brodetto (Lobster Stew With Soft Polenta)

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Servings: 6 Difficulty: Advanced
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Rich and tangy Italian seafood stew served over creamy polenta
Lobster in Brodetto (Lobster Stew With Soft Polenta recipe image

This hearty Lobster Brodetto is a vibrant celebration of Italian coastal flavors, featuring tender lobster tails and claws simmered in a robust, acidic tomato broth. The stew is built on a foundation of sautéed onions, rich tomato paste, and a splash of red wine vinegar, creating a complex, savory sauce that penetrates the sweet shellfish. Served traditionally over soft, buttery polenta, this dish offers a comforting yet elegant dining experience. It is perfect for special weeknight dinners or entertaining guests who appreciate bold, traditional seafood preparations. The balance of acidity and sweetness makes it a memorable main course.

Lobster in Brodetto (Lobster Stew With Soft Polenta recipe image
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Lobster in Brodetto (Lobster Stew With Soft Polenta)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 133.5

Description

This hearty Lobster Brodetto is a vibrant celebration of Italian coastal flavors, featuring tender lobster tails and claws simmered in a robust, acidic tomato broth. The stew is built on a foundation of saut&# 195;©ed onions, rich tomato paste, and a splash of red wine vinegar, creating a complex, savory sauce that penetrates the sweet shellfish. Served traditionally over soft, buttery polenta, this dish offers a comforting yet elegant dining experience. It is perfect for special weeknight dinners or entertaining guests who appreciate bold, traditional seafood preparations. The balance of acidity and sweetness makes it a memorable main course.

Ingredients

Directions

  1. Cut off lobster tails at the body junctures and dredge the exposed meat lightly in unbleached flour, shaking off any excess.
  2. In a large skillet, heat vegetable oil just short of the smoking point.
  3. Add lobster tails, meat side down, and sauté for about 2 minutes until golden brown.
  4. Remove tails from the skillet and set aside.
  5. In a large non-reactive saucepan or small stockpot, sauté diced onions in 1/3 cup of olive oil until translucent, about 3 to 4 minutes.
  6. Add the lobster shells to the pan, stir, and cook for 5 minutes.
  7. Stir in tomato paste and cook over medium heat for an additional 5 minutes.
  8. Blend red wine vinegar with hot water and add to the pan, bringing the mixture to a full boil.
  9. Add salt and crushed Italian plum tomatoes, bring back to a boil, and cook for 3 minutes.
  10. Remove lobster bodies with tongs, allowing all interior juices to drain back into the sauce.
  11. Add lobster claws to the pot and cook for 7 minutes.
  12. Add the reserved lobster tails and the remaining olive oil to the pot.
  13. Cook for 3 to 5 minutes longer over high heat, skimming off all surface foam.
  14. Remove tails and claws from the pot and keep warm under aluminum foil.
  15. Boil the sauce briefly to reduce slightly and concentrate the flavors.
  16. Stir in hot pepper flakes if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 133.5kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 138.0mg46%
Sodium 450.0mg19%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lobster, brodetto, italian stew, seafood, polenta, tomato sauce, onions, wine vinegar, shellfish, dinner, main course, coastal cuisine, sauteed lobster, comfort food, traditional italian
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