| Insalata di
Mare
Adapted by StarChefs from
The Babbo Cookbook by Mario Batali, Clarkson Potter
2002
Yield: 4 Servings
- 2 small lobsters
- 1 pound medium shrimp
- 1 cup of dry white wine
- 2 shallots, finely chopped
- 1 pound razor clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 heart of frisee, torn into pieces
- Zest of 1 lemon
- 2 Tablespoons fresh lemon juice
- 6 Tablespoons extra virgin olive
oil
- Kosher salt and black pepper to
taste
Boil the lobsters in 6 quart of water
for 10 minutes, until they are bright red and the meat is
cooked through. Set aside to cool. In the same boiling water,
cook the shrimp for about 1 minute. Remove and refresh in
an ice bath. Remove the lobster meat from the shells and peal
the shrimp.
Bring to a boil the wine and shallots
and add the clams and mussels and cover. Cook on high heat
for 5 minutes; discard any that have not opened after this
time. Remove the clams and mussels from their shells and reserve
the cooking liquid. Remove the filter sac from the razor clams
and cut them into thin strips, on the bias.
Combine the lobster, shrimp, clams
and mussels. Add the frisee, lemon zest, lemon juice, olive
oil, a slash of the reserved cooking liquid and salt and pepper.
Toss well and serve immediately. |
