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. When shells open, remove from heat, place clams into a bowl and set atop ice bath. Remove meat from shell as it cools. Strain cooking liquid onto cooled clam meat and reserve in fridge. Lobster Froth 1/2 cup (125 mL) clam liqueur 1 1/4 cup (310 mL) lobster bisque (freshly made lobster bisque from a quality vendor is ideal) 3/4 cup + 2 Tbsp (205 mL) whipping cream (%35) juice of 1 freshly squeezed

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini