Executive chef Eric Miller sautés shallots, garlic, scallions, peppers, peas, corn and oven-dried plum tomatoes. Separately, he par-cooks lobster in a court-bouillon and removes the meat from the shell.
He adds Arborio rice to the sautéed vegetables and makes a risotto, adding the lobster meat near the end and finishing it with parsley, basil and chervil.
He briefly marinates baby squid bodies in salt, pepper, oregano and olive oil, chars them and then stuffs them with the risotto.
He cooks the stuffed squid for 8 to 12 minutes in a sauce of tomato, olives, capers and pine nuts.
At service he heats and slices the squid and dresses it with a reduction of the cooking liquid, finishing it with herbs and pine nuts.