Lobby Lobster

31 Dec
From butter poached lobster tails to...

From butter poached lobster tails to…

... creamy lobster risotto.

… creamy lobster risotto.

White wine, lobster, cheese, butter. What’s not to love?

Now refill my bubbles and let’s eat!

__________________________________________________
We are still monkeying around with lobster risotto: considering adding saffron, cognac and browning the butter as we poach the lobster tails.

Lobster Risotto
A luxurious dish from Rouge’s Paul Rogalski. Perfect to warm them up on a cold winter night.

Serves 6

1/4 cup-olive oil
2 cups -lobster meat, cooked and diced
12-mushrooms, thickly sliced
2-tablespoons brandy
1/4-cup shallots, roughly chopped
2 cups-Arborio rice
1 cup-white wine
6 cups -broth (lobster, chicken or vegetable)
Salt and pepper-to taste
6 ounces-goat cheese
2 tablespoons-chive, finely cut

Method:
Heat 2 tablespoons olive oil in a medium saucepan. Stir in mushrooms, and cook, stirring, until lightly browned. Add lobster meat and cook for 1 minute. Raise heat, stir in brandy and cook, stirring, for one more minute. Remove from heat, and set aside for future use.
Heat remaining olive oil in a large saucepan. Stir in shallots and cook over medium heat until shallots are translucent. Add rice and stir continuously until all grains are coated and rice is shiny, about two minutes.
Stir in white wine. Cook, stirring for two minutes. Stir in half the lobster broth and continue to cook, stirring continuously.
When broth is absorbed, add remaining broth one cup at a time. When all liquid is absorbed, check rice for tenderness. If tender, gently fold in the lobster and mushroom mix and the cheese. Place in serving dish and sprinkle with chives. Serve while hot!

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