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Maine Lobster Risotto
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Ingredients:
- 4 oz. butter, unsalted
- 1 1/2 cups leeks, sliced
- 2 teaspoons Cognac
- 8 oz. Maine lobster, blanched, large dice
- 1 teaspoon olive oil
- 1/2 cup fennel, brunios
- 1/2 cup heavy cream
- 1 teaspoon garlic, minced
- 2 cups rice Arborio
- 1/4 teaspoon lemon zest
- 1/2 cup white wine
- 8 cups Maine lobster stock
- 1 tablespoon Majoram
- 1 tablespoon Basil, chiffonade
- 1/2 cup tomato concasee, dryish
Preparation:
- Sauté' 1/2 cups of the leeks in 3 tablespoons butter, add cognac and flame.
- Add the Maine lobster cook 2 minutes, cool.
- In a suitable pan, heat the 1 tablespoon of butter, add the fennel and the rest of the leeks add garlic and cook but do not brown.
- Stir in rice and zest, cook 2 minutes, add wine stir till absorbed.
- add the stock, 1/2 cup at a time stirring constantly, before adding more, till each cup is absorbed.
- When stock is absorbed, add the Maine lobster and herbs, fold in and serve immediately.
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