Serves: 4

Ingredients:

2 small lobsters
1 lb. medium shrimp
1 cup of dry white wine (Santa Margherita Pinot Grigio)
2 shallots, finely chopped
1 lb. razor clams, scrubbed
1 lb. mussels, scrubbed and debearded
1 heart of frisée, torn into pieces
Zest of 1 lemon
2 Tbsp. fresh lemon juice
6 Tbsp. extra virgin olive oil
Kosher salt and black pepper to taste

To Prepare:

Boil the lobsters in 6 quarts 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; 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 frisée, lemon zest, lemon juice, olive oil, a splash of the reserved cooking liquid and salt and pepper. Toss well and serve immediately.

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