(Photo courtesy of Chris Court)
Ingredients for stew (serves 4 – 6):
2 1.5 pound lobsters, meat removed
12ea U20 scallops, muscle removed
12 U15 shrimp
24 countneck clams, cleaned
24 mussels, cleaned, beards removed
1 Spanish onion, diced
3 ribs of celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
1 T saffron
2 t red chili flake
1 cup dry white wine
1 16 oz can lavall cherry tomatoes, including liquid
2 16 oz cans white beans such as cannellini, drained and rinsed
1 T extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1 bunch chives, cut into batons as garnish
Ingredients for black olive croutons:
1 baguette or day old bread, small dice
2 T black olive paste or tapenade
To build the stew:
In a large rondo, sauté onion, celery, carrots and garlic until softened, about 7 minutes. Add saffron, chili flakes and toast, about 2 minutes. Add clams, cook till they are about to open. Add mussels, wine and tomatoes. Stir to incorporate. Bring to a simmer and cook until mussels are opened, covering if necessary. Add shrimp and scallops, gently mix, being sure not to break them, poach until just through. Add lobster meat and white beans, gently warm. Season with salt and pepper.
To make black olive croutons:
In a large mixing bowl toss diced bread and black olive paste, till croutons are well coated. Toast on a sheet tray in a 375 oven until toasted and crunchy.
To serve the stew:
Ladle into soup bowls. Garnish with black olive croutons and chive batons. Serve with an empty bowl on the side to place shells in.
Barbara Lynch will be speaking at Opening Night and on a panel at the 2017 MA Conference for Women.