Italian Seafood Pasta

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Marinade Time: 30-60 minutes

This dish is one of my all-time favorites and can be adjusted according to taste.  Key again here is having the freshest of ingredients and not to overcook the fish!  Once prepped this dish comes together unbelievable quick!  Enjoy and we welcome any feedback! 

Ingredients 

  • 1 Large Lobster 2-3 pounds
  • ½ Pound Bay Scallops
  • 1 Pound Shrimp, peeled and deveined
  • 2 Large Lemons Juiced
  • Fish Stock/Base
  • 1 Anchovy
  • 1-2 Cups White Wine 
  • ¼ Cup Capers
  • 2 Shallots Sliced
  • 3-4 Cloves Garlic
  • 1 Can Diced Tomato
  • ½ Cup Extra Virgin Olive Oil
  • 1 Piece Cod, diced
  • 1 Cluster Snow Crab Legs
  • ½ Cup Parsley and Basil Chopped
  • Splash of cognac 

Directions

  1. In a large steaming pot bring water to a boil with salt and ½ of squeezed lemon.  With a large knife stick back of lobster to kill then drop in pot to steam.  This is a humane way of killing the lobster rather than steaming alive.  After about 10 minutes drop in frozen crab cluster to cook though.  Once crab and lobster are cooked set and let cool before cracking.  Set aside to add to pasta later on. 
  2. Bring another pot of salted water to boil for pasta.  Add pasta when boiling and cook al-dente according to instructions on package.  I like dried pasta for this dish rather than fresh pasta. 
  3. In a large saucepan, add olive oil, shrimp, cod, and scallops until cooked through and set aside.  Make sure to add salt and pepper.  At this point you could also add some red chili flake for heat if you wanted.
  4. In that same pan add some more olive oil, shallot then garlic and fish base, sauté until fragrant.  Deglaze with a splash of cognac and flambé.  Then add tomatoes, capers, lemon juice, and white wine.  Then reduce and add in shrimp, cod and scallops.
  5. When pasta is done add to sauce with a bit of pasta water to thicken sauce.  Add lobster, and crab, then toss well.  Next toss in fresh basil and parsley to finish.  I also like to top with some extra virgin olive oil and a squeeze of fresh lemon.