Name: Lusi YYC Italian Kitchen & Pizzerias Roasted Brussel Sprouts Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup lobster shells (from cooked lobster or shrimp heads); 1 tbs olive oil; 0.5 cup shallot, finely chopped; 2 each garlic cloves, smashed; 1 tbs tomato paste; 1 cup crushed tomatoes (canned); 0.25 cup dry white wine or cooking wine; 2 cup water; 1 each bay leaf; 2 sprig fresh thyme; 1 tsp salt; 0.5 tsp black pepper; 1 tsp lemon juice; 1 lb Brussels sprouts, trimmed and halved; 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 0.5 cup whole-milk ricotta; 1 tsp Italian chili crisp (store-bought or homemade); 0.5 tsp lemon zest; 0.25 tsp salt; 4 each store-bought focaccia or focaccia slices; 1 tbs olive oil (for brushing); 2 tbs microgreens or chopped parsley; 2 tbs grated Parmesan (optional)

Method

Lobster Tomato Broth

Sauté aromatics and shells

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes. Add the smashed garlic and lobster shells and cook, stirring, for 2–3 minutes until fragrant and the shells begin to color slightly.

Build the broth

Stir in the tomato paste and cook 1 minute. Pour in the white wine to deglaze, scraping any browned bits from the pan, and reduce for 1–2 minutes. Add crushed tomatoes, water, bay leaf, and thyme. Bring to a gentle simmer.

Simmer and strain

Reduce heat and simmer gently for 20 minutes to extract flavor from the shells and tomatoes. Remove from heat, discard bay leaf and thyme stems, and strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing solids to extract liquid. Season with salt, black pepper, and lemon juice. Keep warm on low heat while you roast the sprouts.

Roasted Brussels Sprouts

Prep and roast sprouts

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Spread them cut-side down on a rimmed baking sheet in a single layer.

Roast until caramelized

Roast for 18–22 minutes, until deep golden and crisp at the edges and tender inside. If necessary, rotate the pan halfway through for even browning. Remove from oven and keep warm.

Ricotta & Chili Crisp

Season ricotta

In a small bowl, fold together the ricotta, 1 teaspoon Italian chili crisp, lemon zest, and 1/4 teaspoon salt. Taste and adjust — add more chili crisp if you want extra heat.

Focaccia

Warm the focaccia

Brush focaccia slices lightly with 1 tablespoon olive oil and warm them in the oven for the last 5 minutes of the sprouts' roasting time, or toast in a skillet until golden, about 2–3 minutes per side.

Assembly and Finish

Assemble plates

Spoon a generous smear (about 2 tablespoons) of the ricotta mixture onto each warmed focaccia slice. Top with a mound of roasted Brussels sprouts (about 1/4 lb worth per serving).

Drizzle broth and garnish

Ladle 1/4 to 1/3 cup warm lobster tomato broth around (not over) the focaccia and sprouts so the bread can soak up some broth while keeping the ricotta intact. Finish each plate with a small spoonful (1/2–1 tsp) of extra Italian chili crisp if desired, a sprinkle of grated Parmesan, and microgreens or parsley.

Serve

Serve immediately while the broth is warm and the focaccia is crisp at the edges.