Seaside Cioppino Style Seafood Linguini with Tomato-Fennel Lobster Broth

A Signature Dish Inspired by Chef Gregg’s Boat House creation | Featuring Virginia shellfish and bold coastal flavors.

Backstory:

This dish was born from my time at the Boat House restaurant, merging the elegance of Italian-Mediterranean technique with the bounty of the Chesapeake Bay. It’s a refined cioppino-pasta fusion, built around a tomato-fennel lobster stock laced with white wine, Pernod, and fresh herbs with the addition of tomato confit and sun-dried tomato tapenade.

Ingredients (Serves 2)

Seafood
   •   6 (16/20) local wild shrimp, peeled and deveined
   •   6 littleneck clams
   •   8 mussels, scrubbed and bearded
   •   2 oz cleaned squid (rings + heads)
   •   2 sea scallops, dry-packed
   •   1 lobster claw + 1 oz lobster tail (poached and shelled)

Tomato-Fennel Lobster Stock
   •   1 tbsp fennel bulb, diced
   •   1/4 cup dry Virginia white wine ( Albariño from Chrysalis)
   •   Splash of Pernod
   •   1/2 cup tomato confit with thyme and basil
   •   1 cup homemade lobster stock (simmered shells, tomato paste, fennel, garlic, herbs)
   •   1 tbsp butter

   •   Reserve until ready to use near your saute pan