Chef de Cuisine Robert Maggi’s Frutti di Mare is sensational in both taste and presentation. This impressive seafood dish is just one of the many authentic Northern Italian specialties on the new menu at Armani’s. Try creating this dish at home or make a reservation and enjoy it atop the 14th floor of the Grand Hyatt Tampa Bay. Floor-to-ceiling windows provide an unmatched water view. For an extra special evening, enjoy a pre or post-dinner drink on the Rooftop terrace.


Yields 1 dinner portion


2 shrimp
2 scallops
1 lobster tail
3 clams
1⁄2 teaspoon garlic
1⁄2 teaspoon anchovy paste
1⁄2 teaspoon crushed red pepper
1⁄2 cup white wine
2 mussels
1⁄4 cup tomato marinara
1⁄4 cup lobster stock
1 ounce calimari
2 teaspoon parsley, chopped
2 grilled anchovy bread
2 cups base
3 ounces bucatini
2 large croutons

Prep/Plating Instructions

Season seafood with salt and pepper. In a hot pan with olive oil add shrimp, scallops, lobster and clams. Cook for two minutes then turn. Add garlic, anchovy paste and red pepper. Stir well, add white wine and mussels and reduce. Add tomato and lobster stock, cooking for 1 minute. Add calamari and parsley and adjust seasoning. Plate the seafood in a bowl. Toss pasta with broth, add to bowl and add 2 croutons.


1 cup shallots, chopped
1 tablespoon garlic, smashed
1 tablespoon chili flakes
1 cup white wine
3.5 cups lobster stock
2 cups vegetable stock
1 tablespoon paprika
1.5 tablespoons Siracha
2 cans V-8


Sauté the garlic and shallots for 3 minutes. Add chili flakes. Deglaze with wine and reduce. Add stocks, paprika, Siracha and V-8. Add salt and pepper. Check seasoning. Cook for an additional 10 minutes.


Florida native Robert Maggi moved to Tampa at the age of 15. A graduate of Alonso High School, Maggi began his career as a server assistant at Oystercatchers located at the Grand Hyatt Tampa. A year later he transitioned to a line cook at Armani’s and was soon promoted to kitchen supervisor. Maggi’s meteoric rise culminated with his promotion, at age 24, to Chef de Cuisine of Armani’s.