Chef Chuck's Lobster Soup

Zuppa di Aragosta


Lobster soup is an elegant soup to serve your guests for the holidays. The sweetness of the lobster, combined with the buttery pine nuts, and all the fresh organic vegetables, olives and herbs made this a superior soup. Served over orzo it was comforting recipe.


Lobster Soup


2 lobsters
3 tablespoons olive oil
1 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/2 red bell pepper, diced
2 garlic cloves, thinly sliced
1/4 cup pine nuts
a handful of black olives, halved
1 tablespoon lemon juice
4 cups vegetable broth
1 bay leaf
salt and pepper
1 tablespoon fresh parsley, chopped
1 cup orzo


Remove lobster meat from shell and cut in small pieces, reserve shell. In a large pot heat olive oil and cook tomato paste for 3-4 minutes. Add and saute onions, carrots, celery and red bell pepper for about 5 minutes. Add garlic and stir in 1 minute. Add pine nuts, olives, lemon juice, broth, bay leaf, salt and pepper. Place lobster shell in the pot,cover and simmer for 25 minutes. Add lobster meat and parsley turn off cover for 3 minutes and the lobster will cook from the heat of the soup. Remove lobster shell. Cook orzo in a separate pot and add to soup when serving it.

Chef Chuck's Lobster Salad

Insalata di Aragosta


Lobster salad is a refreshing summer recipe, using all your garden vegetables and served with a lemon honey vinaigrette. A wonderful lobster treat for your next garden party, serve salad in a hollowed out lobster shell.


Lobster Salad
2 lobster tails
2 cups vegetable broth
1/2 lemon, sliced
2 garlic cloves, crushed
1 celery stalk, thinly sliced
1 baby zucchini, thinly sliced
1 small onion, thinly sliced
red roasted pepper, diced
a few pea leaves
a few black olives, sliced thin


Vinaigrette
5 tablespoons olive oil
2 teaspoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon fresh parsley
salt and pepper to taste


Using a sharp knife cut down the middle of the soft bottom, remove lobster. Steam lobster for 7 minutes in a pot using the vegetable broth, lemon slices and garlic. Slice celery, zucchini, onions, and red roasted peppers and place in bowl. When lobster is cooled, cut into chunks, and add to bowl. Toss in pea leaves and black olives. For Vinaigrette combine all ingredients in blender then pour over lobster salad. Arrange inside empty lobster shells. Serves 2.

Chef Chuck's Lobster Ravioli

Ravioli di Aragosta


Merry Christmas to all and to all a Happy and Healthy 2010. Lobster ravioli, is our specialty dish for this holiday. Light and delicate, with a sweet lobster filling accompanied with the creamy ricotta. The homemade pasta was so tender, and the sauce was brewed with all the shells from our seven seafood's we enjoyed on Christmas Eve. We are all so lucky to have family, friends, good health, happiness and fantastic foods.


Lobster Ravioli
2 lobster tails, 2 cups
1 cup whole milk ricotta
2 teaspoons fresh parsley, chopped
3 tablespoons butter
1 tablespoon olive oil
salt and pepper to taste


Ravioli Dough
1 1/2 cups flour
1/8 teaspoon salt
2 eggs, slightly beaten
2 tablespoons olive oil
3 tablespoons water


In a mixer or food processor, combine all ingredients for the dough together to get a smooth dough. Roll into a ball on a floured board and wrap in plastic for 15 minutes. Meanwhile remove lobster meat carefully from their shell, cut in small chunks. Saute butter and olive oil add chunks of lobster, parsley, salt and pepper cook for 3 minutes. Transfer to a bowl and let cool, then combine ricotta and pepper with the lobster. Cut dough in 4 sections and work with 1 section, keeping the other 3 sections wrapped. Roll out with rolling pin or use a pasta machine to make long pieces. Place a 1/2 teaspoon of lobster mixture every 1 1/2 inches, fold dough over or top with another pasta sheet and use an egg wash to seal and trim with cutter to make decorative edges. Place on a baking pan with flour or semolini and cover while making the rest of the ravioli.
Makes 2 dozen

Chef Chuck's Lobster Risotto

Risotto Aragosta


Lobster risotto is creamy and full of flavors including the flavors from the sea, the succlent lobster, makes this rice dish a perfect meal. Cooking risotto slow and easy is an enjoyable way to relax and then we get to savor every fork full.


Lobster Risotto
2 lobster tails, cooked
2 cups arborio rice
3 shallots, diced
3 tablespoons olive oil
4 cups lobster water
2 tablespoons butter
2 tablespoons fresh parsley, chopped
salt and pepper to taste


Cook lobsters in 4 cups of well salted boiling water for 3 minutes, remove and place in a bowl with ice water, set aside, save water. In a large frying pan heat olive oil and saute onions for about 3 minutes. Add rice and coat with oil, toast for 2 minutes. Slowly add about a 1/2 cup of lobster water at a time, stirring often, when liquid is absorbed add more broth. Continue adding broth till all 4 cups are used this takes about 20 minutes. Remove lobster from shell and cut in small chunks. Add lobster back in rice dish along with the butter, parsley, salt, and pepper, and cook on low for 2 or 3 more minutes. Drizzle olive oil over risotto and serve.

Chef Chuck's Lobster and Spaghetti

Spaghetti con aragosta

This lobster recipe is an elegant and light dish. A very simple Italian feast

with sweet and succulent lobster. Lobsters are found all over the world in many different colors. They are a deep water crustacean, that is a gift from the sea. Roasting the whole garlic releases a mild nutty flavor. The fresh basil adds to the delicate taste.

Lobster and Spaghetti

1 lobster 1/2 pound cut in half

1/2 pound spaghetti

3/4 cup extra virgin olive oil

6 garlic cloves whole

2 tablespoons fresh basil chopped

1/2 teaspoon red pepper flakes

salt and pepper to taste

Cook pasta in salted water till al dente. In a separate frying pan on medium heat

add olive oil and garlic cloves for 2 minutes. Cut lobster in half and add a third of the basil, salt, pepper. Turn pan on high heat with lid and cook for 3 minutes then add pasta, pepper flakes and the remaining basil.

Buon Appetito