By Kora, St Pauls Bay – Prep /Cook Time: 40mins – Serves 1
Seafood has a way of turning a weekday dinner into a celebration, and this recipe does just that: a bowl of orzo luxuriating in lobster bisque, cream, and white wine, studded with the jewels of the sea. Think Rossi prawns, mussels, clams, calamari, and octopus, each cooked just long enough to whisper of the ocean without losing its tenderness.
The dish begins with orzo, that small, rice-shaped pasta that soaks up flavour like a sponge. Cook it al dente and let it wait patiently; the real action happens in the skillet. Butter, shallots, and garlic form the aromatic base, lifted with a splash of white wine that reduces to a fragrant, glossy foundation.
The seafood enters in stages, each piece treated with the respect it deserves. Shells open, flesh firms, and then the shellfish are whisked away to avoid the cardinal sin: overcooking. What remains in the pan is pure indulgence.
Lobster bisque, cream, and lemon juice combine into a sauce that’s equal parts silk and decadence. Salt and pepper sharpen the edges, while parsley freshens the mood. When the orzo is folded back in, every grain becomes a vessel of flavour, clinging to that bisque-rich cream.
The seafood returns at the last moment, just warmed through, bringing its briny sweetness back to the mix. Plated in warm bowls, the dish is garnished with parsley and perhaps a drizzle of extra virgin olive oil for that final glossy magazine finish. It’s indulgent yet elegant, a recipe that feels as comfortable in a seaside trattoria as it does at your own kitchen table.
Ingredients
220 g lobster bisque
4 Rossi prawns
152 g mussels in shell
152 g vongole (clams) in shell
116 g baby calamari, cleaned
92 g octopus
40 g unsalted butter
76 g cream
8 g shallot, finely diced
4 g minced garlic
40 g white wine
8 g lemon juice
4 g sea salt
1 pinch freshly ground black pepper
4 g fresh parsley, finely chopped
116 g orzo pasta
Method
Bring a pot of well-salted water to the boil and cook the orzo until al dente. Drain thoroughly and set aside.
In a wide skillet, melt the butter over medium heat. Add the shallot and garlic and sauté until soft, translucent and fragrant. Pour in the white wine and allow it to reduce slightly, scraping the base of the pan to release any flavour.
Add the prawns, mussels, clams, calamari and octopus to the pan. Cook gently until the shells open and the seafood is just cooked through. Remove the seafood to a bowl immediately to prevent overcooking.
Pour the lobster bisque into the skillet, followed by the cream and lemon juice. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with sea salt and black pepper to taste.
Fold the cooked orzo into the sauce, stirring until each grain is evenly coated. Return the seafood to the pan and warm gently for a moment, taking care not to cook it further.
Divide the orzo between two warm bowls and finish with a scattering of fresh parsley. If desired, drizzle lightly with extra virgin olive oil before serving for a final glossy touch.
