Lobster Risotto

Lobster Risotto

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

Wine Pairing: 2011 Sauvignon Blanc

Lobster Stock:
2- 1 1/4 lb lobsters
2 cloves garlic crushed
1 onion, peeled and chopped
1 stalk celery, rough chopped
1 carrot, peeled and chopped
1 leek, washed and chopped
2 cups white wine
Sprig thyme
6 whole black peppercorns
Olive oil

Risotto:
3Tb. EVOO
1 pound chanterelle mushrooms
2ea shallots, diced fine
1 cup white wine
1 cup Arborio rice
4Tb. butter
2Tb. chopped chervil
2Tb. Chive, chopped
Chervil sprigs for garnish
Salt and fresh ground pepper

To Make the Stock:
Boil lobsters for 10 minutes in salted water; 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 2 quart sauce pan sauté lobsters shells until lightly caramelized. Add vegetable 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.


To Make the Risotto:
Clean chanterelle mushrooms by brushing where necessary with pastry brush. Slice into 1/4 inch thick slices. In a large heavy duty 3 quart sauce pan, heat olive oil over medium heat. Add the shallots and chanterelles and sauté gently for 3 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 1/2 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).

« back to recipes