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Maine Lobster Infused Risotto




Source of Recipe


Gavin Kaysen, El Bizcocho at the Rancho Bernardo Inn


Recipe Introduction


Sautéed Tiger Prawn "Brochette", Porcini Mushrooms, Tarragon Oil

Serves: 6 to 8 people


List of Ingredients




Lobster Stock

# 7 to 10 each lobster bodies
# 2 each white onion, julienne
# 2 each fennel bulbs, julienne
# 1 head garlic, cut in half
# 1 bunch thyme
# 1 bunch tarragon
# 1 cup tomato paste
# ¼ cup white wine
# ¼ cup ricard or pernod
# Splash Armangac
# Olive oil
# Salt and pepper
# 3 Tablespoons plugra butter
# Water

Recipe



#

In a large saucepot with 4 tablespoons olive oil, sear lobster bodies for 4 to 6 minuets. Crush bones with wooden paddle. Add butter, onions, fennel, thyme, garlic and tarragon, cook for 5 minuets, until vegetables become translucent. Add tomato paste, coating all the lobster bodies. Deglaze with white wine, ricard and armangac, flambé. Cook until the alcohol is dry, add water, just enough to cover the bones. Simmer for 30 to 45 minuets, strain, cool and set aside.

Maine Lobster Infused Risotto

# 1 bag Arborio rice (Il Riso Beretta), washed well under cold water
# 1 each white onion, diced small
# 1 cup white wine
# Pinch of saffron
# Olive oil
# Salt and pepper
# Lobster stock, hot
# ¼ cup Parmesan cheese
# 2 tablespoons marscapone cheese
# 2 tablespoons plugra butter

Method:

In a large pan, heat up some olive oil; sweat onions until they become translucent. Stir in risotto, cook for three minuets, until they look like little white pearls. Combine saffron and white wine in a cup, microwave for 1 minuet. Deglaze pan with white t wine and stir. Once dissolved, slowly add the warm lobster stock little at a time. Continue to stir, adding stock; this process should take about 20-25 minuets. Once the rice is ready to go and has an "al dente" feel, add the Parmesan, marscapone, and butter, folding it into the risotto.

Tarragon oil
# 1 bunch tarragon
# 1 cup spinach
# 2 cups olive oil

Method:

In a pot with boiling salted water, blanch the tarragon and spinach leaves. Shock into a bowl of cold ice water. In a blender, add the oil and drained tarragon leaves, blend until green, strain through cheesecloth.

Tiger Prawn "Brochette"

# 8 rosemary sprigs
# 16 each tiger prawns
# 24 each blanched asparagus tips
# 3 each shallots, minced
# 1 bunch parsley, chopped
# Salt and pepper
# Olive oil
# 2 tablespoons plugra butter
# Juice of 1 lemon

Method:

Clean off the rosemary sprig, saving only the tip for presentation. Put one asparagus tip through, then a prawn, followed by asparagus, prawn, finishing with asparagus. To cook, heat oil in a sauté pan, add the seasoned prawn brochette, cook on one side for about1 to 2 minuets. Flip it over, add butter, cook for 30 seconds. Add shallots, parsley and lemon juice. Drain fat on a towel.

Assembly of dish

Place hot risotto in center of bowl. Sauté porcini mushrooms and sprinkle around the outside of the bowl, leaving the center for the prawns. Drizzle tarragon oil on the outside and enjoy!

Bon Appetit

Chef Gavin Kaysen