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cioppino with lobster cod scallops

Easy Cioppino with Lobster, Cod, and Scallops

This delicious lobster stew comes together in under 30 minutes. Don't forget some crispy bread for dipping.
4.36 from 37 votes
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Protein: Fish / Seafood
Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Dennis Keohane


  • 2 ButcherBox lobster tails
  • ½ pound ButcherBox scallops
  • 2 filets ButcherBox cod (or 2 tilapia filets)
  • 1 jar Rao’s Homemade Arrabbiata sauce
  • 2 cups vegetable broth
  • 2 cloves garlic
  • ¼ cup shredded parmesan cheese
  • ½ of a white onion chopped
  • 2 tablespoons olive oil
  • ½ of a lemon
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh parsley chopped
  • Kosher salt
  • Fresh ground pepper


  • In a large skillet, heat 2 tablespoons of olive oil. Pat scallops dry and place into pan, searing for 1 minute on each side. Remove and set aside.
  • In the same skillet, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
  • Add vegetable broth, Rao’s Homemade sauce, lobster tail, cod, and fresh basil, cover. Cook on medium-low heat for 10 minutes or until cod is flakey and the internal temperature of the lobster tail is 135°F and tail is bright red.
  • Add scallops back into the skillet and stir. Cover and cook for 3-5 minutes until simmering.
  • Uncover, sprinkle with parmesan and parsley, squeezing lemon over top.
  • Enjoy the dish by itself or over noodles.
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