Ragout of Lobster, Steamer Clams, and Corn with Chanterelles and Tarragon

Lobster was always my favorite ingredient. Every year, growing up, I ate it on my birthday. A pound and a quarter was never enough. While it’s difficult for me to eat that much now, I still love the coral-shelled delicacy. In my opinion, butter and lobster are just fantastic together. That was always my preferred way to enjoy seafood, simply with drawn butter, as it’s done at clambakes. I also enjoy old-fashioned lobster rolls made with mayonnaise.

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