Italian Food in Sardinia!! Lobster + Fried Calamari on a Boat

Ingredients

• 1 whole (about 500 g) Lobster (cleaned, shells removed, tail kept whole)
• 200 g Large Scampi (peeled, heads removed)
• 200 g Shrimp (peeled and deveined)
• 200 g Calamari Rings (cleaned, sliced into rings)
• 200 g Rock Fish Fillets (skin removed, cut into bite‑size pieces)
• 150 g Mullet Fillets (cut into chunks)
• 150 g San Pedro Fish (cut into chunks)
• 4 medium Tomatoes (diced)
• 1 large Yellow Onion (thinly sliced)
• 1/4 cup Extra Virgin Olive Oil (high‑quality, cold‑pressed)
• 2 sprigs Fresh Rosemary (leaves stripped)
• to taste Sea Salt
• to taste Black Pepper
• 1 cup Semolina Flour (coarse semolina, sifted)
• 1/2 cup Water (room temperature for dough)
• 1 small Fresh Artichoke (trimmed, sliced thin, optional garnish)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Clean and Prepare the Seafood

   Rinse all seafood under cold water, pat dry with paper towels, and set aside in separate bowls. Keep lobster whole, cut scampi heads off, peel shrimp, and slice calamari into rings.

   Time: PT15M

2. Make the Frula Dough

   In a mixing bowl combine 1 cup semolina flour, 1/2 cup water, and a pinch of sea salt. Stir until a soft, slightly sticky dough forms. Let rest for 5 minutes.

   Time: PT5M

3. Prepare the Tomato‑Olive Oil Base

   Heat 2 tablespoons olive oil in the large stockpot over medium heat. Add sliced onion and sauté until translucent, about 4 minutes. Add diced tomatoes, stir, and cook 5 minutes until they start to break down.

   Time: PT9M

   Temperature: medium heat

4. Build the Seafood Broth

   Add 4 cups water to the pot, bring to a gentle boil, then lower to a simmer. Add the whole lobster, scampi, shrimp, calamari, rock fish, mullet, and San Pedro pieces. Simmer 15 minutes, skimming any foam.

   Time: PT15M

   Temperature: medium‑low simmer

5. Separate Fry‑Ready Seafood

   Using tongs, remove lobster tail, several shrimp, and a handful of calamari rings. Set aside on a plate; these will be fried later for texture.

   Time: PT3M

6. Fry Semolina‑Coated Seafood

   Heat remaining olive oil (about 1/4 cup) in the skillet over medium‑high heat until shimmering. Lightly roll the reserved seafood pieces in a shallow dish of semolina flour, shaking off excess. Fry each piece 2‑3 minutes per side until golden and crisp.

   Time: PT10M

   Temperature: medium‑high heat

7. Cook the Frula Pasta in the Broth

   With the broth still simmering, drop small spoonfuls of the rested frula dough into the pot. Stir gently; the dough will form tiny dumplings. Cook 8‑10 minutes until they float and are tender.

   Time: PT10M

   Temperature: medium‑low simmer

8. Finish the Stew

   Add rosemary leaves, season with sea salt and freshly cracked black pepper to taste. Let the stew rest off heat for 2 minutes to meld flavors.

   Time: PT2M

9. Plate and Garnish

   Ladle broth with frula into shallow bowls. Arrange fried semolina‑coated seafood on top. Garnish with thinly sliced artichoke and chopped parsley. Drizzle a little extra‑virgin olive oil if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lobster: Crab, Large shrimp
• Instead of Large Scampi: Shrimp, Langoustines
• Instead of Shrimp: Scampi, Prawns
• Instead of Calamari Rings: Squid tubes, Octopus pieces
• Instead of Rock Fish Fillets: Grouper, Sea bass
• Instead of Mullet Fillets: White fish, Tilapia
• Instead of San Pedro Fish: Snapper, Sea bream
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Yellow Onion: White onion
• Instead of Extra Virgin Olive Oil: Olive oil blend
• Instead of Fresh Rosemary: Thyme, Oregano
• Instead of Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Semolina Flour: Fine cornmeal
• Instead of Fresh Artichoke: Baby spinach
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Stockpot
• Frying Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Mixing Bowl
• Measuring Cups
• Colander
• Tongs

Critical Steps — Do Not Skip

• Cleaning and keeping seafood cold to prevent bacterial growth.
• Maintaining oil temperature while frying semolina‑coated seafood.
• Cooking frula dumplings just until tender; overcooking makes them mushy.

Chef Tips from the Video

• Use the freshest catch possible – the flavor of the stew depends on the sea’s quality.
• A drizzle of high‑quality extra‑virgin olive oil just before serving adds a silky finish.
• If semolina is too coarse, pulse briefly in a food processor for a finer texture.

Troubleshooting

Storage

Refrigerator: Store leftover stew and frula in airtight containers for up to 2 days.

Freezer: Freeze cooked seafood separately from broth for up to 1 month; reheat gently.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Prepare the tomato‑olive oil base a day ahead and refrigerate; reheat before adding seafood.
• The frula dough can be mixed and rested up to 2 hours before cooking.

Frequently Asked Questions