Lobster Risotto

I was very glad to see this month's Daring Kitchen challenge was risotto.  While we were in Barbados recently, we had the most wonderful lobster risotto.  This was the perfect 'excuse' to make it.

This morning, we headed out to T&T to get our lobster.  We picked a fiesty specimen and brought him home.  After a brief sojourn in the refrigerator (to relax our purchase), he was cooked.  I then picked the meat out and put the shells in the same water to make our stock.  Added some mirepoix, garlic and bay leaves and simmered the stock for 1- 1/2 hours.

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

 Fresh cooked lobster

Here is my alternative to the chicken stock:

1 lobster carcass (1 lb lobster)
1 c coarsely chopped sweet onion
3/4 c coarsely chopped celery
3/4 c coarsely chopped carrots
2 bay leaves
1/2 tb whole peppercorns
2 split cloves of garlic
Jojo's Addition - 10 threads of saffron
6 cups of water (I used some of the water from boiling the lobster)

Stock Ingredients

Risotta Base Ingredients (courtesy of this month's challenge hosts):
olive oil 2 fluid oz 60 ml (I used 1 oz butter, 1 oz olive oil)
1 small onion, quatered
rice 14 oz 400g Arborio
white wine 2 fl oz 60 ml
chicken or vegetable stock , simmering 2 pints 1 L (Jojo subsituted the lobster stock)
2 tb chopped fresh parsley (Jojo)
2 tsp butter (Jojo)
1/2 tsp smoked paprika (Jojo)




Directions:
  1. Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion - ditto!).
  2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
  3. Add the wine and let it bubble away until evaporated.
  4. Add enough stock to cover the rice by a finger’s width (about an inch or two). Don't actually stick your finger in, it will be hot. Just eye it off.
  5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  6. Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step. .
  7. Repeat, save 100ml for the final stage.
  8. Once you are at this point, the base is made. You now get to add your own variation.


Here is where I added the reserved lobster.  Coarsley chop the tail meat and any other nuggets you were able to forage out of the shell.  Stir in about 2 tb fresh chopped Italian parsley, two teaspoons of butter and 1/2 tsp smoked paprika.  Finish with one of the claw meat chunks on top.

Thanks guys - great challenge!

3 comments:

  1. Love that lobster photo it is so red and looks delicious. Wonderful that you loved the risotto so much. The photo of the risotto looks fabulous. Well done on this challenge. Cheers from Audax in Sydney Australia.

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  2. What an impressing lobster. It's kind of scary ;-).

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  3. Thanks! The lobster was very sweet.

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