Italian cooking: Creamy lobster risotto

 I love seafood. I do not eat lobster frequently, but I like them a lot.

 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, I saw cold water lobster tail at the grocery store, and I
thought I would like to make another version of lobster risotto with it.

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

 My father living in Japan does not get to taste risotto as often as we do, but he does like them. So, I am thinking that I would make this version 2 lobster risotto when he comes over in coming May.

 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.

 If you had leftover risotto, add mozzarella cheese to the leftover risotto,make a meat ball size ball,and dip it in flour, then dip it in lightly beaten egg, then, coat the ball with panko bread crumbs then fry them.

 You can have it with good marinara sauce and it is tasty

 You can of course use shrimp instead. Put the grilled shrimp on top of the risotto would look pretty.

Creamy lobster risotto..

Ingredients for Creamy lobster risotto;

2 lobster tail
2
cloves of garlic chopped
1/8 C brandy for the seared tail, 1/4C brandy for the risotto making
1 shallot chopped
1/4 red pepper chopped
1/8 green pepper chopped
1.5C Arborio rice
4 1/2C chicken broth
1/2 tsp dry thyme
3 tbs grated Parmesan cheese
1 1/2 tbs butter
1 tbs frozen green peas
1/4C heavy cream
Extra virgin olive oil
Morton’s Natures Seasons

<Creamy 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

1.  To the skillet, add 1 tbs butter and let it melt and bubbles a bit

2. When you started see the bubble, add 2 cloves of garlic chopped,and wait till it gets fragrant

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

4. Stir and cook until shell turns bright red color, and started to curl, 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.

5. Just before the lobster tail is done, add 1/8C brandy and let it evaporate and take the tail out and set it aside on small container to cool enough to handle.

 When cool enough to handle, take the meat out,chop it into 1/2″ chunks

6. To the skillet lobster tail was cooked on, add 1C chicken broth and stir,and let it simmer on side

7. In the large surface pan, drizzle Extra virgin olive oil, and add 1 shallot chopped fine, and stir

8. Add 1/4 red pepper chopped, 1/8
green pepper chopped, and season it with Morton’s Natures seasons and add lobster tail shell (meat removed) back in, and stir

9. Add 1.5C Arborio rice and stir

10. Add 1/4 C brandy and stir

11. Add mixture of 1/8C brandy plus 1C chicken broth that was simmering in the skillet that lobster tail was cooked on, to the Arborio rice mixture in the large surface pan and stir

12. Add 1/2 tsp dried thyme and stir

13. Add 1C chicken broth and stir

14. Keep stiring until broth is well absorbed

15. Add another 1C chicken broth and stir

16. Keep stirring

17.  When the rice is almost done, add 1 tbs frozen green peas, 1/4C heavy cream and stir, and take the pan off from the heat

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

18. When the rice is done,add 3 tbs grated parmesan cheese,1/2 tbs butter and stir

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

20. Plate them up and top it with chopped lobster meat

Makes:3-4 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.

Enjoy!


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Mar 30, 2014 | 0 | Miscellaneous (Cooking)

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