Lobster Risotto

Lobster Risotto

A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN

Wine Pairing: 2011 Sauvignon Blanc

Lobster Stock:
Two 1¼-pound lobsters
2 cloves garlic, crushed
1 onion, peeled and chopped
1 stalk celery, chopped roughly
1 carrot, peeled and chopped
1 leek, washed and chopped
2 cups white wine
Sprig of thyme
6 whole black peppercorns
Olive oil

Risotto:
3 tablespoons extra virgin olive oil
1 pound chanterelle mushrooms
2 shallots, finely diced
1 cup white wine
1 cup Arborio rice
4 tablespoons butter
2 tablespoons chervil, chopped
2 tablespoons chives, chopped
Chervil sprigs for garnish
Salt
Fresh ground pepper

FOR STOCK: Boil lobsters for 10 minutes in salted water, then shock in cold water. Shuck lobster meat and reserve shells. Use a heavy duty knife or cleaver to roughly chop lobster shells. In a heavy duty two-quart saucepan, sauté lobsters shells until lightly caramelized. Add vegetables and continue to sweat until vegetables begin to caramelize. Add white wine and enough water to just cover the lobster shells. Add thyme sprig and peppercorns. Bring to boil, skim, and reduce heat to a simmer. Simmer for 30 minutes, strain stock, and return to low heat.

FOR RISOTTO: Clean chanterelle mushrooms by brushing where necessary with pastry brush. Slice into ¼-inch thick slices. In a large heavy duty three-quart saucepan, heat olive oil over medium heat. Add the shallots and chanterelles and sauté gently for three minutes. Add the rice and stir until the rice is coated with oil. Add wine and bring to a boil, stirring constantly. Start ladling in the hot lobster stock in ½-cup intervals. Stir rice until stock is absorbed. Continue adding stock and stirring until rice is al dente, about 25 minutes. Stir in lobster and butter. Add chopped chervil and season. You can also add a little lemon zest or fresh peas when in season.

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