Italian style rice with lobster and clams

For the lobster:

• Boil the lobster 2 minutes per kg.
• Remove the shell and keep the tail and the pincers.

For the sauce:

• Cook with butter: the onion, add tomatoes cut into quarters and the meat of the lobster’s head.
• Thicken with some flour: add fumet and let boil.
• Blend and put through a Chinese colander.

For the basil oil:

• Blend light olive oil, basil and garlic with a food processor. Put through a chinese colander and set aside.

For the risotto:

• Stir fry garlic cut into brunoise and add the clean squid cut into cubes.
• Add the rice and some parsley, and heat well.
• Add some white wine and add the fumet slowly stiring continuously.
• Add salt and simmer the rice for 10 minutes.
• Place on a cold tray to stop the cooking and place in the blast chiller.

SETTING-UP

• Place the rice in a pan and add the basil oil, add fumet and finish cooking.
• Finish cooking the lobster’s pincers in a pan with a drop of olive oil. Use a pincer and a half per portion.
• Steam the clams with some fumet to open them.
• Add the clams and their water to the rice at the last moment.
• Adjust to taste.
• Place the rice on the middle of the plate, the fried lobster over the rice and add the lobster sauce.