INGREDIENTS:
Risotto:
2 1/2 cups Maine Lobster
1 tablespoon olive oil
1 tablespoon minced white onion
1 cup Carnaroli or Arborio rice
1/4 cup dry white wine
1/2 cup diced Maine Lobster meat,
either raw or cooked
3 tablespoons grated Asiago cheese
2 tablespoons unsalted butter
1 tablespoon chopped basil
Juice of 1 lemon
Salt and white pepper to taste
Clams:
20 littleneck clams,
scrubbed and rinsed
1 tablespoon minced garlic
1 teaspoon minced shallot
10 sprigs fresh thyme
1/4 cup vermouth
3 tablespoons unsalted butter
1 tablespoon chopped parsley
Salt and white pepper to taste
Finish and Serve:
4 small basil sprigs for garnish
DIRECTIONS:
To Make the Risotto:
Put stock in a small pot and keep just below boiling. Heat the oil in a medium, heavy bottom saucepan over medium heat. Add the onion and cook until softened. Stir in the rice. Pour in the wine. When most of the liquid has evaporated, add one ladle at a time of stock to the risotto, stirring until all the stock has absorbed. This will take about 15 minutes.
Remove from the heat and stir in the lobster meat, Asiago and butter. Stir in basil and lemon juice and season with salt and white pepper.
To Make the Clams:
Place the clams in a saucepan. Add the garlic, shallot, thyme and vermouth. Cover and bring to a simmer. Cook, covered, until the clams open. Swirl in the butter and parsley. Adjust the seasoning with salt and white pepper to taste.
Finish and Serve:
Mound risotto in four shallow bowls or on four plates. Place five clams on each serving and drizzle with some of the liquid from the pot. Garnish each serving with a basil sprig and serve.
