How To: Cook San Francisco lobster cioppino (fish stew)

How to Cook San Francisco lobster cioppino (fish stew)

Cioppino originates in Italy, but the dish has recently won great favor in San Francisco, which is where this recipe takes its inspiration from today. Cioppino, a fish stew, is usually made of the catch of the day, including crab, clams, shrimp, squid, mussels, and fish.

This particular recipe focuses on lobster tail and clams.

Learn how to make Lobster Cioppino Red Lobster style with Senior Executive Chef, Michael LaDuke.