WESTERN RECIPES - 5
Steamed Lobster and Cherry Stone Clams in White Wine
6 cherry stone clams
3.5 ounces fennel
1 teaspoon salt
Pinch of pepper
1/2 cup white wine
1/2 cup water
1/4 cup extra virgin olive oil
1) Boil a small amount of water in the HACHI and place the lobster inside. Put the lid on and steam the lobster for 5 minutes.
2) Allow the lobster to cool down then cut into head, tail and claws. Make a shallow cut in the claws.
3) Put the cherry stone clams, white wine and water into the HACHI and then heat the HACHI for 3 minutes with the lid on. Add the lobster and slices of fennel into the HACHI and place the lid on again. Steam the contents well and add salt and pepper to taste.
4) Sprinkle fennel leaves for decoration on top and pour extra virgin olive oil on the lobster and clams.