Antonia Lofaso’s Lobster Fra Diavolo | Feast of the Seven Fishes | Food Network

Cook along with Chef Antonia Lofaso as she makes Lobster Fra Diavolo loaded with cockles, black cod and lobster 😍 Antonia is sharing all SEVEN recipes she serves for her traditional Italian-American Christmas Eve meal!
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Antonia Lofaso’s Lobster Fra Diavolo | Feast of the Seven Fishes | Food Network

Hey everyone I’m Antonia lefaso welcome to my kitchen I’m so excited for this cookalong today we’re going to be making lobster fra Alo as part of the Feast of Seven Fishes it’s an Italian American tradition served on Christmas Eve and it’s an entire meal based solely not

Always solely but a lot of fish dishes uh today lobster fra Alo basically translates to brother devil the devil of my brother I do have two brothers this is a dish that is made every Christmas Eve in my family a couple of housekeeping tips before we start I

Would like to have all of the vegetables washed and ready to go so your carrots your fennel your celery your sunchokes your arch chokes just make sure they’re nice and clean you also want to have a pot of water on so that you can blanch two lobster tails or a pound of lobster

Tails and you want to have an ice bath ready to go so that when those lobsters are done blanching you can put them right into some ice so they stop cooking this this one is meant for maybe a little bit more of an intimate Christmas Eve party anywhere between four and

Eight people depending on how um courageous you feel but I really feel like this is one of those intimate recipes that take a good amount of time and really it’s a huge labor of love and I think it’s so worth it at the end okay so everyone take a deep breath we’re in

This together don’t worry all right let’s start with our Lobster so I’m going to go with lobster taals this is the season we are splurging okay this recipe actually has three Seafood in it it has lobster tails it has cockal and it has a black cod so we’re getting

Three of the seven fish just in this one dish but uh it’s a good amount of work so we’re getting ready to go so Lobster in the Shell we’re going to use the shell to make our broth okay we’re going to make our broth from scratch it’s

Going to be quick it’s going to be easy don’t worry it’s not like a 4H hour broth I’m going to show you a little bit of a shortcut so the lobster is going to uh we’re going to blanch this about half of the way so the meat will still be raw

But we need the shell so that we can start our broth so you have that pot of water boiling and we’re just going to throw those lobsters into the pot of water so we’re going to just throw those lobsters right into some boiling water and then I have my ice bath ready to

Go and we’ll pull them out and let them sit in ice so they stop cooking the shell is more manageable because it’s cooler then I’m going to take my Dutch oven and this is where we’re going to start making our broth I’m going to heat

The pan up so it’s nice and hot and ready to go and we’re going to just start cutting our Mira our carrot celery and onion we’re just going to be making a little bit so I’m going to take two ribs of celery some carrot just one carrot

Because it’s a little bit of sugar onion garlic and fennel and again we already pre washed this so we don’t have to worry about that and the carrots as long as they’re scrubbed and they’re clean and these are organic carrots I’m not going to peel them we’re going to strain the entire

Sauce so for me it’s not really necessary to take the extra step so I’m just going to cut the carrot I’m going to cut the celery into large chunks this is going to cook for about 30 minutes so as long as these chunks are kind of the same size that’s

Kind of really all we need so I’ve got one carot cut some celery some onion and that Lobster is only going to Blan for about 1 to 2 minutes and we’re going to pull it right out because we don’t want it to overcook I’m just doing a quick little multitask right here and

I’m organizing some of my onion and my mirror POA while that Lobster is cooking okay it looks good I’m ready to pull it out and the how I tell is just the shell got nice and red and that’s what we want to see and we just want to cook it

Enough so that the the lobster pulls away from the shell and that we’re not really fighting with it okay so now that Lobster is just going to sit in this ice bath for a second I’m going to get rid of my pot so that I have more space on my counter to

Cook so it’s really important during these longer recipes that you make space and when you’re no longer using a pot or a pan you remove it you put it into the sink sometimes I’ll even go ahead and like wash that pot out put it away and

Really take my time through the dish and clean as I go and organize as I go so it doesn’t feel overwhelming so the lobster and the ice just resting we’re going to use it in a second and again just doing a rough cut to carrot celery and onion and some

Fennel fennel is going to add a beautiful licorice flavor to our broth right that Anis that staranise that fennel flavor it just has that extra little flavoring so so great in seafood dishes so we’ll take a half a fennel bulb and I’m going to reserve the fennel frond because we’re actually

Going to garnish the whole dish with it later so don’t throw any of that stuff away just kind of leave it off to the side because you’ll see what we’re going to do with it later so I’ve got the carrot celery onion fennel and I’m just going to heat my

Dutch oven so that the oil just starts to Shimmer a little bit if you see a Little Smoke that’s fine and we’re going to just start caramelizing all of that miroa inside of my Dutch oven and you just want to let it crackle and you just want to let it go

Okay now we’ve got the lobster I’m going to turn it over let it get nice and cool all the rest of the ingredients that you need for this broth okay the shortcut is that we’re going to use a lobster base and there’s a great product

Out there um that I love that it’s in a jar it’s a lobster base and it’s got that strong intense Lobster flavor that’s really going to bring this broth together a little bit faster than it would if we were making a traditional like restaurant style Lobster broth if I

Was doing that I would have had raw lobster shells raw shrimp shells I would roast them in the oven until they got really nice and crisp and dark and then start a broth that way let it simmer and that takes a little bit longer so this is just kind of a

Quick cheat but that being said you’re really making this broth we’re using the shells you’re using miror POA we’re just helping along that development of flavor to go faster with a little bit of the base so those are my lobsters cooling I’m going to pull them out of the water

I’m going to leave them on their back so that the belly is exposed and that’s how we’re going to pull the meat out out so I have a bowl here because once the lobster meat comes out I’m going to reserve it so we can use it

Later cuz we just want the shells right now so we can put those shells into our Pan um so the lobster is on its back to expose the belly and this is how we’re going to cut through now Lobster moves there is no flat base so we need to be

Careful and you need to make sure your knife is sharp because we’re going to pierce the belly in the center press down flip it around and do the same and then pop it open I’ll show you ready so just kind of hold on you want to make

Sure that your knife has penetrated the belly and then go down and then crack down all the way through if you don’t go to if you don’t crack the other end of the shell that’s okay you don’t really need to you just need to get to the belly and

Down same on this side okay once that’s out two hands now all of these edges of the lobster tend to be a little sharp I’ve gotten cut by them a couple of times if you feel like it’s too sharp and your hands hurt like that that’s okay I’m going to show you a

Trick put the whole lobster in a towel that you don’t love okay because this towel now is going to get a ton of lobster juice on it or maybe it just becomes your Lobster juice towel we don’t know okay and you’re going to Crate the lobster tail

In between your towel and then you can break it open and you feel a little bit stronger about it because that towel is protecting your hands okay we don’t want you to hurt yourself while you’re doing that and then all you need to do and you’ll feel a little opening in there

You’re going to remove the lobster from the shell okay and because it’s not cooked all the way that’s okay you’re going to feel it it’s going to come out just like that okay may need a little bit more more help because it’s still nice and raw and we’re going to chop this Lobster

And it’s going to be part of the entire dish of fra Alo so don’t worry too much if the pieces start to break off that’s okay the important thing is is that the lobster is not overcooked because we’re going to chop that anyway so now we got

The shell right we’re going to throw those shells right into our Brath I will show you the next one again so again knife holding lobster tail tight down and the other side right where the other Pierce was and down going to go right into my now Lobster towel open it up just like

That pull the meat out and then Lobster goes inside or Lobster shell goes inside of your broth stock pot so again this is one of those recipes where we are using our hands we are pulling meat out we are going to it’s going to look great again the lobster that’s okay if

It starts to break apart because we are going to cut this Lobster into chunks the more important part is is that the lobster is not overcooked which it’s not going to throw that into the pot and now let those lobsters shells roast with that carrot celery onion and

Fennel okay now we have all of these lobsters you want to make sure there’s no shell on the outside if you see any pieces of shell just throw that right into your pot if you see any sort of like discolored pieces that you don’t think look great that’s okay just pull

Those off and then you’re going to cut the Lobster in about I don’t know I would say like a half inch chunks okay we don’t want it to be too small we want larger pieces of lobster something that you would fit on a fork and take in one

Bite I always think about that sometimes when I’m cutting pieces that are meant to be eaten in one bite you know if I was eating this I don’t want to struggle with it how do we cut it sometimes if you’re making a soup and you’re looking

At your vegetables I was like I want all of this to fit on one spoon so as I cut the lobster I think of the same thing like let’s make sure there’s any kind of intestines we kind of just pull that out anything that’s discolored and again we just kind of cut

The lobster into beautiful chunks not too small because we still want to recognize that it’s Lobster okay now I’m not going to throw that away all of those discarded things go right into my broth right to season that broth so we’ve got Lobster ready to

Go I’m going to put that with the cotton cockal and we’ll come back to it later so again you just want to make sure that you take away any equipment that you don’t need anymore right we don’t need the ice bath we don’t need

The pot and pan for the lobster um and I want to clean my cutting board and just make sure now that we’re starting on something new that we’re organized and cleaned and ready to go so this broth is already starting to smell so delicious right there’s still a ton of

Fat in there to roast those lobster shells you’re starting to see a good color on the carrot and the onion and the celery we want that caramelization okay I’m going to pull out a little garlic clove I don’t add garlic in the beginning to any kind of

Sauce or broth that I’m making and that’s because it tends to darken quicker because it’s a smaller piece um but at the same time and I don’t want any of that that bitter garlic flavor because the carrot the celery the onion the fennel take a little bit longer to

Develop so I let them get a head start and garlic goes in when the herbs go in so we’re going to bring just kind of Smash some cloves of garlic just like that we have some garlic ready to go and we’re going to bloom garlic with herbs

Okay so I’ve got a ton of herbs right here and this is an Herby sauce right you’re going to go to the supermarket and you’re going to say oh my God I’m buying like all of these herbs that’s okay we’re going to use all of them we’re going to do nice beautiful sprig

Of Basil um about two sprigs of Teragon some thyme Rosemary bay leaf this is a fresh bay leaf feel free to use a dry one that’s okay too and the cloves of garlic right into that pot I’m going to add some chili flake as well now remember the title of this fra

Diablo brother’s devil a spicy tomato seafoody broth dish okay so as much spice as you want I’m ready for I add a good amount of chili flake because I like it spicy so we’re going to let those herbs start to bloom the bay leaf the thyme Teragon basil rosemary all of

That’s going to just start to hit the heat really really important to let those herbs hit fat so that they open up and you can really get the true Essence okay we’re going to throw some butter in there the butter at this point is actually going to start to

Caramelize all of those vegetables cuz I’m going to let it get nice and brown and all of those lobster shells is going to get nice and brown okay once that butter starts to melt We’ll add all of our liquid we’re going to do tomato paste Lobster base Bourbon and white

Wine okay so as that’s in there roasting we are going to start on the artichokes okay artichokes artichokes we have sunchokes and baby artichokes first off it’s the perfect season for it perfect perfect season love artichokes so we’ve got baby artichokes that we’re going to clean and Fry and

Then we have sunchokes otherwise known as a Jerusalem artichoke so you already clean these so we’re just going to peel them and boil them in cream and make a puree the sunchokes have this beautiful artichoke flavor um but they’re super starchy and very very creamy and perfect

For you know the root vegetable style to this dish that being said um I love sort of the Dual artichoke flavor that we’re going to have here there’s an echo right there’s going to be this beautiful sunchoke puree and then this crispy artichoke so you’re getting these sort

Of flavors bounced back to you in two different applications so again multitasking coming over here checking in on our Lobster broth and look you can see under here look at all those beautiful vegetables caramelized all that chili flake all of those herbs okay so we’re going to start to peel these sunchokes

And get them boiling in cream while we have the lobster stock going now there’s all these little bulbs on the sun choke you can pull them off with your knife first but if you have a really sharp peeler they’ll just kind of come off so but just be careful because as you do

That it’s easy for the peeler to kind of catch you so you might want to just go a little bit slower when it comes to peeling the sun chokes just like that and we’re not going to put the sunchokes in any kind of water so that they don’t uh start to

Oxidize because we’re going to cook them right away and the sun choke actually doesn’t have the same oxidation properties as the artichoke they can live unpeeled for a second without discoloring whereas the baby artichokes as soon as we start peeling those you’re going to see they really need to go into

A bowl with water right away because otherwise they will start to discolor we’re just going to peel these down now sunchokes really only come around in the fall and in the winter so we really want to enjoy the sun choke and the aroke in the season that they’re meant

For because they do make a difference and if you’re looking for sun chokes and baby artichokes in the supermarket listen this time of year I always like to say please spend time with your produce manager in your Supermarket um maybe bring him a present um your fishmonger your butcher

The same purveyors that sell to restaurants sell to supermarkets so if you go in there with your special requests and always like to give them a good amount of time you know my mom used to make her Feast of The Seven Fishes menu I don’t know like six weeks in

Advance so when you know what you want to make go to your local superm Market if they specialty ingredients if you let them know with enough time in advance they should be able to help you out sometimes you just need to ask and you need to make friends

Okay peel peel peel now if there’s a little bit of skin every once in a while that’s okay it’s not the worst thing I actually roast sunchokes with the skin on the skin is totally edible and delicious but in this application because we’re boiling it and cream and

Pureeing it I don’t want the skin on it but if there’s little Flex of skin that’s not going to hurt anybody okay so you can see how we’re going to go back because we’re multitasking through this whole recipe how all of those vegetables are so beautifully caramelized as are

The lobster shells and now we’re going to start adding in this order some tomato paste and you guys have all the measurements I’m the professional here so I’m just going to eyeball it say I have the tomato paste goes in first and the tomato paste needs

To bloom so the tomato paste goes in first because I want it to hit the heat I wanted to hit the fat and really open up its flavors before I start adding the liquid okay and we go in we go now we’re going to go Bourbon and white wine lots of bourbon love

Bourbon good amount of white wine going to let that cook for a second and then we’re going to just add some water okay you can absolutely use um a chicken stock if you want to I actually just prefer water because there’s so much great flavor in there already and

Honestly I want to keep it Seafood okay so as soon as that reduces a little bit then I’m going to add the lobster base a little bit of water and then we have our broth simmering ready to go and it’s going to meet us at the very end of the recipe

I have to say probably the sun choke is a root that makes you work for its love right really makes you work for its love because these are not easy to peel but they’re so so worth it I think there’s such a special puree you know

It’s this you know it’s in the artichoke family um but it’s starchier and it’s creamier this one’s a little strangely going to not fight with it and just peel it like that it’s okay if you see a little bit of that red it’s just a stain from the

Skin peel it all the way around and we’re going to get these boiling in some cream okay keep your peeler you’re going to need that for the baby artichokes again let’s clean our station get rid of all the peels I’m going to give this a little taste that bourbon that wine is still

Doing its job and it’s cooking out it’s going to keep going we’re going to add a little bit of that Lobster base now and this is our cheat this is what cheats it and gives us that roasted Seafood shell flavor so in spending instead of spending a ton of time roasting all of

Those shrimp shells or crab shells and lobster shells to make a true seafood broth this is a great product use it gives you just saves you just a little bit of time so that base just went in there we’re going to add water but at first we

Want to let a little bit of that wine and bourbon continue to cook out on its own and then we’re going to go ahead and add some water let it simmer and we’re almost there okay Sun choke puree pot my sun chokes now they’re already strangely shaped right so you

Kind of just want to get them big enough so that they boil and cream and that they boil and cream evenly so however that is to you because these are so strangely shaped just cut them so that they are even Chun that can be boiled and

Pure and again totally fine if there are little flecks of the skin we’re going to puree it’s not going to make a big difference when I roast these I actually roast them with the skin on and eat them with the skin on there we’re going to do some

Salt and just some heavy whipping cream we’re going to let these simmer and then we’re going to puree and you just want enough cream so that it covers the top because we’re going to simmer this we’re not going to boil it we’re going to simmer it on a

Low to medium heat because we also don’t want it to boil over and we also don’t want the bottom to sculpt so salt cream Sun chokes that’s it on a back burner and just let it go let’s check back in with our stock see how the wine and broth is

Going m so good it is now ready for some water let’s just use this bowl real quick and throw some water into our stock and just enough water to barely cover what’s inside the pot and this water is going to start to evaporate but not before it has an opportunity to

Really season all of that liquid in there and as it starts to evaporate and come down a little bit flavor is going to concentrate it’s going to be delicious time for the baby artichokes wh try to get away baby artichoke time you’re going to

Take a lemon just kind of rub it cut it open squeeze doesn’t need to be a ton this is just to prevent oxidation keep one whole half lemon inside add some water so as we cut squeezed both sides of the lemon just kept one side and as

We cut the chokes and clean the artichokes we’re going to throw them into the water so that they don’t oxidize okay so baby artichoke most of this unfortunately is inedible but the best part of the baby artichoke is the entire Center and the Heart Is

Edible so I’m just going to cut off the top oh and actually you know what we’re going to use a serrated knife serrated knife when it comes to cutting artichokes because the leaves are strong I have to say Jerusalem artichokes are strong uh baby artichokes are strong um so serrated knife and you

Want to cut the top down and then you just kind of want to peel the outside off we can’t really eat any of these leaves they’re a little too rough and then we’re just going to take the peeler at the very very end and just

Take off any pieces that we don’t need I love the stem but we really need to pay attention to how far the stem goes down and how fibrous it is so you can kind of see the fibers as I peel and I just peel to where I don’t really see the fibers

Come anymore just like that right maybe take a little bit more off the top just like that and then we’re going to quarter the artichoke like so into the water okay so all we need for this serrated knife peeler and let’s do this a little more organized Antonia clean clean artichokes

Here artichoke debris here right so we’re going to go serrated knife right down then we’re going to peel all of the artichoke all of the artichoke we don’t need right and you want to peel down to where you see that it’s like kind of yellow yellowish green a little bit of

Greens not too awful but the more yellow that’s the more tender okay then you want to just take your peeler again kind of come all the way up so if there’s any debris up at the top of the stem feel free to peel it off and then peel onto

The stem peel onto the stem just like that and then we will again quarter into the water so I told you that this recipe was going to be a labor of love right so to make it go quicker it’s what we do in the restaurant we peel all of them with the serrated

Right so that we don’t need to go near the knife again until later that’s just a little like quick prep technique kind of do all of them like that and we’ll go back and peel them all it’s kind of like one thing at a time for all so we’re not picking up our

Utensils over and over again because that actually slows us down so it’s just kind of a quick prep tip if you will so we’re peeling the artichoke again to where you don’t really see any of that green we just see that that bright yellow and I know it seems like a lot of

The artichoke is wasted and unfortunately it is but that’s just really what we deal with when we eat artichokes you know unless you’re eating the large ones whole and you’re eating all of the leaves but the baby ones aren’t really meant for that the baby ones are really meant because you can

Eat the whole Center the heart and I always think the heart of the artichoke is the uh the sweetest okay we just got a couple more all of that stem is off sometimes these baby ARS have really long beautiful stems and they’re totally edible it’s usually as the season goes

On okay so let’s cut these get them in water we’ll clean our station and then we will fry so we got Sun chokes going we got the broth going we’ve got artichokes going to start to fry and then we will get into the actual meat and bones of this

Dish which is the seafood we’re going to get ready to clean our Cod and we’re going to get ready to wash our cockles okay so artichokes in the garbage clean up our station we can get rid of the peeler we no longer need need our peeler going to check our broth and

See how that’s doing okay let’s taste this broth oh my goodness it looks perfect it looks beautiful yes yes yes yes okay so we’re going to get ready to fry now remember the only reason that I have these in water is so that they don’t discolor so I’m going to just let them

Drain on water because we’re going to fry all together now I’m going to use a table toop electric fryer uh I love these fryers I think that they’re super inexpensive and if you have space in your kitchen to use them do it always regulates the temperature you never have

To worry about turning it up turning it on the burner so that it regulates and having a you know a oil thermometer in there it does it for you and you can always put a top on it and I sometimes move mine outside in case there’s a little bit of

A smell um but we’re going to going to just fry these very gently put one at a time cuz they were in water I just want them to be careful and not get them not get that water spraying up at me so very very gently dropping them in

There going to let them fall on some paper towels soon as they come out of the fryer we’re going to season them immediately with some salt and then we’re going to just let them reserve and you’ll see we don’t need to reheat them these are just kind of these

Beautiful Flex of fried artichoke garnish that are going to go on our finished [Applause] product okay those artichokes are frying so clams cockal Manila clams little neck clams I would just say if you can’t find cockos that’s okay um Manila clams would be my next favorite and really any kind

Of small plum clam will work for this dish okay but again talk to your fishmonger and get what you want in the moment me make sure that these are ready to come out so just until they’re a beautiful golden brown and artichokes have this kind of beautiful nutty flavor

On their own it’s like this gorgeous sprouting Flower so these are going to come out and we’re just going to see season them with a little bit of salt great so a little bit of salt over the top that’s when they can really absorb the salt is as soon as they’re out of their fryer they’re still a little wet with

Oil let’s try one so good the leaves are nice and tender there’s that beautiful kind of creaminess to the arter choke but more importantly it’s that beautiful kind of iron flavor right tastes like the Earth in such a great way okay so you want to make sure that the clams or the cockal

Are already cleaned and by cleaned you want to ask your fishmonger or the supermarket wherever you bought them if they’ve been cleaned and that’s really they put them in buckets of water they let them sort of rub up against each other a flow of streaming water to kind

Of make sure that fresh water is kind of always been put on them so that they can releasee all their little sand particles and what I like to do too even though they’ve been cleaned throw a little bit of salt on them move them around in water so really make sure that they’re

Extraen so we don’t get any kind of grains or sand grains into our dish so I would normally do this in the sink but just so that you can see just a little bit of water and some salt and I’m just kind of Moving the clam the cockle inside the water I’m checking to see if there’s any damaged ones right so if you see any that are broken or if there’s a part of the shell that’s chipped we’re throwing those away immediately okay if you see any of those that are open that’s okay

Sort of start to press on it a little bit if it closes that means it’s still alive and we can keep going if it doesn’t close it means we need to throw them away okay um also this is something where like you can clean these a day two maybe

Even 3 days in advance put them in a perforated bowl or maybe just a regular Bowl inside of your refrigerator couple of ice cubes a wet paper towel so they stay nice and cold you do not want to keep clams inside of water inside of your refrigerator they will die that way

Okay and we want the clams to be alive so just change the ice every day change the paper towel every day and they’ll live in your refrigerator for a couple of days and the cleaning process can be done early so that you can just cook it when you need it

So we have the cockal that are cleaned and ready to go we’ve got Lobster that’s par cooked and chopped and ready to go we now we’re going to get down to the nitty-gritty and that is our black cot let’s taste this perfect spicy so much great Lobster flavor so

You can see the cream is starting to come to a boil I don’t want it to boil o over so I’m just going to give it a little bit of a stir and when you see cream kind of make that cloud balloon if you will because it’s gotten so hot it

Just needs a little bit of air so if you take your spoon and just gently pop those little air bottes of cream it should go back down to a simmer but normally when cream boils over it’s this sort of air Cloud pocket that happens

And if you just kind of poke it with a spoon it should go down to simmering again and now we are going to cut our Cod now if you can’t find link Cod or the uh your fishmonger can’t get you black cod that’s okay find out what kind of cod

They can get you a ling Cog would be great as well I really like black cod though because it is so succulent and Luscious and has a high fat content and the other part is it’s an extremely forgiving fish so there’s a lot of different cooking processes that are happening today so

This fish has to be cooked ever so slightly and then it has this great carryover quality and then it just kind of flakes away so it’s kind of really hard to mess this fish up because it’s just so beautifully uh fatty so we’re going to take the skin off of it I’m

Going to show you how to take the skin off of it now I personally think that if you can purchase this uh bone out so they’ve removed all that sort of pin bone that goes down the center and then skin off it’s going to save you some

Time but I’m going to show you how to do it in case it comes to you like this so I’m going to take the skin off first and the way I do that I go to sort of the tail end piece okay and you’re going to use a very sharp filling knife

Fish filing knife now I can use my chef’s knife as long as it’s uh sharp enough but because I have a fish filing knife I’m going to use this okay um and you just kind of want to start at the tail of the fish and get to where the

Skin is and then once you’re there you’re going to basically just pull with your hand your left hand that you’re holding on or your right hand whatever it is but whatever hand’s holding on the tail of fish that’s the base and I’m just going to pull as I slide my knife

At the bottom and that’s going to pull the skin off just like that taada got the end just peel that off and that is the skin and that we don’t need now you have your fet of fish you see I got all of that back off and now

We just have a beautiful filled fish now there’s a pin bone that goes down the center and we’re just going to cut along that because we just want these little fillets here okay so I’m just going to take my knife to where those bones start bring my knife down to the very

End and really when you’re cutting fish you want it in one fail swoop we don’t want to saw back and forth the sawing motion the back and forth sawing motion unfortunately starts to rip the skin and the Flesh of the fish and we don’t want

That so if we have to go back we can go back again that’s fine but again in one fail swoop okay so now this is the side of the Cod that I’m going to use and we will use the other side to this but not today okay because basically I would then

Pull the bone from here and remove all of that Center bone this is basically all Center bone here so we have a thinner side here which we can absolutely use as well they’re just a little bit smaller and that’s okay okay so one and two going to cut these into little

Fillets this is what we’re going to cook today this is what we’re going to save for ler okay so now we have our cockles we have our Cod we have our Lobster and we’re ready to go I’m going to give my cutting board a little clean okay so Cod Lobster cockal and we

Will get ready to make this whole meal come together so now we’re going to going to strain the lobster broth um so you want to get just sort of like a medium pot and um a fine mesh strainer okay so that seafood broth is ready to come

Off the lobster broth has been strained and ready to go the sun chokes are still simmering in cream and we’re going to boil those and we’re going to get ready to sear the Cod so I have a little cast iron here stainless steel if you have a nonstick

That’s fine of those three it’s fine we’re going to do a little bit of oil and then I’m going to season the cod with just a little bit of salt and a little bit of pepper I’m going to do do both sides but I’m being a little um scarce with the salt okay

We’re going to be using clams cockal they tend to be salty so I just want to make sure that we control the salinity on things that we can okay so just a little bit of salt and pepper on both sides so I I’ve I’ve had uh people ask me before when I’m

Teaching them to cook they’re like okay I’m going to season the fish do you season both sides and then my answer to them is always like like well do you eat both sides so if you eat both sides you season both sides okay so we’re going to start inside of the

Pan cast iron we’re going to let the oil just Shimmer and we want a little bit of color on the outside of the Cod now we’re going to sear the Cod presentation side down when I say presentation side it means the side that’s going to be up

For everyone to see and there’s a bloodline that goes down the back totally edible but it’s a little bit more pink on one side and that is the side that’s actually going to be facing us okay that’s okay it looks strange but we want to se we want to

Sear presentation side down first okay I am not going to move this Cod at all okay I want it to sear perfectly so if I start to mess with it and touch it too much it’s not going to happen Okay so I’m going to allow that crust to form

Don’t get scared it’s a hot pan but we don’t want to move the fish that’s how the fish is going to start to break okay and this is a very fatty translucent fish so as soon as it starts to cook and you start touching it too much it’s going to start breaking

Apart I do like to move the oil around the pan so so that we really make sure that all parts of the fish are touching some oil I have a little bit of time here so I’m going to just throw some time into that pan because why not right

Get a little bit of flavor into that oil throw some butter into that pan as well we’re going to let that brown and then we’re going to base the fish with all of that butter and essentially we’re really just going to cook this fish just on one side flip

It over and then I said that carryover cooking is really going go into play then so we want the fish to Brown that is the objective here we want the pan to get nice and hot I do have a fish spatula on standby so we can flip that

Fish when it’s ready and I have a plate ready to go so we can put that fish onto the plate with all the butter and that way we’re just using one pan right I don’t have a a ton of pans we’re going to reuse this pan again to cook the

Cockos and to finish cooking the lobster so I’m going to just now that the butter is getting nice and brown I’m going to pull it into one corner and just kind of base over the top the raw side of the fish okay this is the side that can really accept butter because

It’s raw so it’s going to accept all that Nutty Brown butter that goes over the top So now we’ve got all that cod we’re going to save that butter too Cod is great we’re going to throw those clamp BS now into the same pan and add a little bit of butter just going to let those clams sauté I’m going to let them open

Up and while those clams are opening up and a little bit of of butter we’re going to help it along with all that broth that we just made all that great Lobster broth we’re going to puree our sun chokes so the clams are opening beautifully we’re going to pull all

Those clams out all of our cooked fish is going to go on one plate and get ready to plate so just with a slotted spoon because we want to leave all of that juice inside we just want to pull these clams out we want to keep all that great broth

We’re going to add that broth to our seafood broth that’s already made so all of this great clamu that beautiful natural salinity that ocean flavor is going to come out there we go look at that so if you ever see this broken clam we don’t want it

Clams Cod hot and cooked and ready to go so now the same pan once again we’ve got clamu butter we’re going to add the rest of that Lobster and just slowly cook that lobster right into that butter and that’s going to cook the rest of the way oh so delicious

We’re going to leave that off to the side get ready to Plate the last thing we need to do is our sun choke puree can see that in there and I just want the chokes and we’ll add cream as we need it it’s almost just like boiling potatoes if you

Will I’ve made fennel puree the same kind of way where you kind of just Cube the fennel put cream and salt do the same kind of thing celery root puree same kind of thing I’ve made a beautiful carrot puree same way rudaba is incredible the

Same but I have to say sun chokes they are my favorite okay so we’re going to reserve the cream as we need it but essentially you want it the same texture as baby food I just think that’s the easiest way to explain it and everyone knows what the texture of baby food

Looks like so because this is a hot product I want to make sure that the blender has air or the steam can escape through the top so I’m going to take the top off the blender but I am going to cover it with my towel and I’m going to put it on low

Because I want this to start very very Softly I just add my cream as I need it I want the texture it’s like baby food perfect m we are ready to PL so all of the beautiful fennel that we used in that broth these are the fennel fronds I think this is incredible incredible herb um that I love to use I

Think there’s a duality to fennel and that if you throw this part of way you’re missing some of the best part so we’re going to use that to garnish along with just some fresh parly so I’ll have those waiting um and we can start um so I like like to serve this

Dish in a bowl but sort of a flat Bowl so that there’s a lot of surface space but then just enough so it can really hold the broth and I like to serve the broth on the side so I’m going to take a little bit of that

Puree and I’m just going to spoon it at the bottom of the plate and this is what the Cod is going to sit on okay so gentle and then you have a piece of your Cod right that Cod just sits right in the center There then you take your clams and you just kind of put them Nestle them I like to say right next to the Cod go all the way around right now all of this beautiful butter and broth that came off that fish I’m going to actually pour

Right into my Lobster stock so none of this goes to waste we’ll grab that guy out of there we’re going to turn the broth on so it gets nice and hot then I have all of that lobster right that you’ve seen from the beginning we’re going to just Nestle Lobster throughout Lobster

Cod the cockal sunchoke puree such a beautiful dish and that broth too all of that butter Lobster broth that’s going to go into the stock as well right nothing is Left Behind we’re just going to heat that broth and finish it with a little bit of butter so that broth is heating we’re

Going to add add just a little nugget of butter to that broth going to whisk it together bring that to a boil so as this is here plated now remember it’s okay if it gets a little room temperature because the broth is the hot part of this dish and

Once that broth is hot and you pour it over the top it’s going to bring everything back to a temperature that you want to eat it up okay so we’re going to just take these fennel frons and we’re going to just put them all very gically around no stem with this

It’s a little too aggressive just the little hairs of fennel looks so beautiful just like that and once that hot broth hits this oh my goodness it’s going to just melt in there and just reinforce that Teragon flavor from the broth the fennel flavor from the broth and we’re going to do parsley

Leaves just over the top just like that then we go to our artichokes we’ve got artichokes that we just kind of place around every part of this dish was an incredible labor of love and then you have this very intense Lobster spicy fra Alo sauce that at the

Very very end you just whisk some cold butter into to make it extra creamy and then you pour it into like a little side sauce okay so as soon as that’s ready I’m going to show you and you pour it over the top and it’s ready to

Go see the hot steam coming off the pot that is the broth you’re going to pour over this and it’s going to bring everything back up to temperature and it’s going to be delicious and then we have the fra Alo sauce right here just to pour over the top right before you

Get ready to eat it it smells so good but more importantly it just looks so beautiful you can really tell that this is the kind of dish that took so much time so much patience and so much courage because it was a long dish um but I promise you it pays off because

The broth the lobster oh my God my mouth is already watering wow sometimes the first word is just wow the beautiful Seafood flavor between the lobster and the Cod and the there’s like this ocean salty creamy so many different textures between sort of that succulent Cod those plump cockal and the lobster

Is just so buttery that coupled with the sunchoke puree that has this kind of beautiful artichoke Earth flavor that then mixes in with that super intense broth of seafood and fennel and then all of a sudden you bite into this crisp artichoke and there’s so many great textures as these beautiful herbs start

To get water as these beautiful herbs start to hit the heat they melt but they’re so fresh at the same time someone needs to take this away from me I will legitimately eat the whole thing so good