Italian cooking:Lobster risotto

 In the previous entry titled “Subway’s menu:Chipotle southwest sauce Yassy’s version Part II“,I wrote that when summer comes around many restaurants start offering their special menu often times with lobster
and, I get excited to try them.

We cannot eat lobster frequently but I like them,and once in a while,when summer comes around, I tend to order some lobster dishes at the restaurant once in a while.

 I also like to experiment lobster dish at home.

One of my favorite lobster dishes is lobster bisque;creamy tomato base soup often times cooked with sherry or brandy. Very flavorful soup.

The other day, looking at the one lobster tail in the freezer, I thought I could make risotto with it and use its shell as flavoring the broth.

My husband loves risotto and, I make them quite bit of variety.

If you have not made risotto,try make one. It is one pot dish and, they are 30 minutes meal and great for those who has pressed time and would like to spend less time cooking.

Plus,you can put whatever in the fridge/freezer using the same base, and you can be creative and make your own risotto and have fun with it.

This lobster risotto is quite tasty and, I think you would love them too.

Therefore,I will share the recipe with you here.

You can of course use shrimp instead.

Lobster risotto

Lobster risotto..

Ingredients for Lobster risotto;

1 lobster tail

1/2 celery chopped

1/4 Sweet onion chopped

1/16 red pepper chopped

1/16 orange pepper chopped

1/16 green pepper chopped

1C Arborio rice

1/4 C Dry sherry

3 1/2C chicken broth

1.5tsp dry thyme

1 oz fresh mozzarella cheese chopped roughly

1 1/2 tbs butter

1/8C grated Pecorino Romano cheese

2 fresh basil leaves chopped

Extra virgin olive oil

Morton’s Natures Seasons

<Lobster risotto>

 0.Prepare lobster tail

** Cut the lobster tail into half length wise, and remove vein if you see them,and rinse under the running water

1. Season the lobster tail with Morton’s Natures Seasons

 Then,to the big surface pan,add Extra virgin olive oil and 1 tbs butter and let it melt and bubbles a bit

2. Place lobster tails halves,meat side down and let it sear,and flip when its meat was nicely seared (about a few minutes later)

3. Stir and cook until shell turns bright red color, and meat is firm enough to touch and opaque color

Just like shrimp gets curled up when cooked through, lobster tail gets a little curled ,and shell color turns to very bright red when cooked. All you need to do then, is to check the color of the meat being
opaque,not translucent and firm to touch.

4. Take the lobster tail halves out and set it aside on small container to cool enough to handle

5. Add 1 C Arborio rice and stir

6. Add 1/2 celery chopped, 1/4 Sweet onion chopped,1/16 red pepper chopped, 1/16 orange pepper chopped, and 1/16 green pepper chopped and stir

7. Add 1 clove of garlic grated,and season it with Morton’s Natures Seasons and stir

8. Add 1/4 C dry sherry and stir

9. Add 1/2 tsp dry thyme and stir

10. Keep string until sherry is absorbed by rice

11. When wine is well absorbed,put lobster tail halves shell back after taking out the tail meat

** Only put shell backs in and keep the tail meat in the small container to use it for topping later

12. Add 1C chicken broth and stir

13. Keep stiring until broth is well absorbed

14. Add another 1C chicken broth and stir

15. Keep stirring

16. Add 1C chicken broth and stir

17. Keep stiring

18. Add 1/2C  chicken broth and stir

19. Keep stiring

20. Taste the arborio rice to see it is cooked to al dente (has still slight bite to the rice,not too mushy),

21. If rice was cook to al dente, take the pan off from heat and add 1/2 tbs butter, 1 oz fresh Mozzarella chopped roughly, and 1/8C grated pecorino Romano cheese  and stir

22. Taste and adjust the seasoning,and take the lobster tail shell out

23. Plate them up and top it with chopped lobster meat and garnish with chiffonade basil

** chiffonade: take 2 basil leaves and stak them up and roll them tight and cut them across the leaves to make thin long strips of fresh basil

Makes:2- 3 serving

** When you make risotto, one thing to keep in mind is that you must keep stiring and add liquid 1C or so at a time and wait till liquid is absorbed and then another 1 cup of liquid is added.

Usually rice becomes al dente in about 18-20 minutes.

Since we are using the tail shell in its cooking, the chicken broth is infused with intense lobster flavor and, I really like the way it came out.

If you make Shrimp risotto, here is one secret you can use for your shrimp preparation.

<How to make tender shrimp>

1. In the small container, mix 1/4 tsp Kosher salt, 1 tbs corn starch, 1 tsp sake, 1/4tsp Baking soda,3 tbs water well.

2. Add peeled,deveined shrimp and stir and put the lid on and keep in the fridge for 4-6 hours

3. Rinse the shrimp well under cold running water and pat them dry with paper towel and follow the recipe. To cook the marinaded shrimp, it is best to cook on the  hot skillet and be careful not to overcook them.

** I usually make this marinade for 10 count of medium size shrimp.

** You can use this marinade for scallop as well to make them tender.



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Sep 16, 2012 | 0 | Miscellaneous (Cooking)

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