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Lobster Risotto




Source of Recipe


Internet


List of Ingredients




Lobster Stock:
1 live two to three pound lobster
2 tablespoons olive oil
1 leek, trimmed, cleaned and chopped
1 carrot, trimmed and chopped
1 celery rib, chopped
2 garlic cloves
2 tablespoons tomato paste
2 cups white wine
3 quarts water

Risotto:
1 pound Arborio rice
1/2 medium onion, finely chopped
1 carrot, finely chopped
1/2 small fennel bulb, finely chopped
1/4 cup butter
1 pinch saffron threads, chopped (optional)
1/4 teaspoon garlic
1 teaspoon salt
1 cup white wine
3 quarts lobster stock
1/4 cup cream
Pinch of salt

Braised Fennel:
1 head fennel
1 cup white wine
1/4 cup butter
1 teaspoon sugar
Pinch salt

First prepare stock. Bring a large pot of water to a boil. The pot must be large enough for the lobster to fit in without being crowded. Plunge the lobster into the water head first. Set the timer and cook it for seven minutes. Pour off the hot water and run cold water into the pot until the lobster has cooled (about two minutes). Drain the lobster. Clean the lobster by first twisting off the tail, claws and knuckles. Rinse the meat and place in the refrigerator to cool. When chilled, cut the meat into large chunks. Wrap the meat tightly in plastic and refrigerate if you will not be serving right away. Rinse off the shells and remove the gills from the body. Heat the oil in a large heavy pot over medium heat. Add the lobster shells and cook for about 15 minutes, stirring regularly, until they are bright orange. Add the vegetables and continue to cook for about 40 minutes. Skim the surface every 10 minutes or so. Strain the stock through cheesecloth and discard the shells and vegetables.

Now prepare risotto. Bring the lobster stock to a simmer (do not reduce) and turn the heat low. In a large saute pan, heat the butter over low heat. Add the onion and other vegetables and cook, stirring frequently, until the onion becomes translucent. Do not brown the vegetables. Add the rice, garlic, and saffron and continue to cook over low heat, stirring almost constantly, for about three minutes, or until rice becomes translucent around the edges. Add the wine and one-teaspoon salt and simmer for one minute. Add several cups of the lobster stock (just enough to come up above the level of the rice). Keep the heat just high enough to maintain a bare simmer. Stir the rice frequently so that it cooks evenly. Never let the rice stick to the bottom of the pan. When the level of the stock drops below the rice. add a couple more cups of stock. Repeat this procedure several times. When the rice loses its crunchy center and becomes tender, stop adding stock. Cook until the rice has absorbed most of the last stock addition, but do not let it get so dry that it sticks to the bottom of the pan. Adjust seasonings as necessary.


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