Cicerchia with Lobster and SausagePrint this PageChris Schlesinger - One day while hanging out at Chris' latest restaurant the Back Eddy in Westport, MA Chris decided to "whip" up a quick and easy lunch. The results follows.
1 package of cicerchia (dried chick peas) soaked overnight or use quick soaking method
3 Tbsp of extra virgin olive oil (try milder Alziari or stronger Taibi if you want more of a kick)
1 red onion, peeled and diced
3 Tbsp minced garlic
1 tomato, diced
2 cups water
2 cups chicken stock
1 cup white wine
Kosher salt and freshly ground black pepper to taste
4 link sausages (we like them spicy) cooked and cut into medium dice
1/4 cup unsalted butter
1 Lb. cooked lobster meat
1 lemon, quartered
1 cup julienned fresh basil
Drain the beans, rinse them, drain them again and set them aside. In a stockpot or Dutch Oven, heat the olive oil over medium heat until hot but not smoking. Add the onion and sauté, stirring occasionally, until translucent, 7-9 minutes. Add the garlic and sauté, stirring frequently, for 2 minutes. Add the reserved beans along with the tomato, water, stock and wine, bring back to a simmer. Skim the foam off the top, add the sausage, bring back to a simmer, then reduce the heat to low and cook until the beans are tender, about 45 minutes to 1 hour. Season to taste with salt and pepper. Place the butter and lobster meat in a sauté pan and heat over medium-low heat until the butter is melted and the lobster is nice and warm. Remove from the heat, season with salt and pepper, add a squeeze of lemon and the basil and stir gently to combine. Divide the beans among serving bowls, top each with a portion of the lobster mixture, and serve with a green salad and crusty bread.