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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.


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