LOBSTER RISOTTO

Tom Brown

Tom Brown

17th August 2016

LOBSTER RISOTTO

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following lobster risotto recipe. This is my recipe for lobster risotto, orange, basil and spring onions from the menu at Outlaw's at the Capital

Ingredients

  • VEG STOCK
  • 2 ONIONS
  • 6 CARROTS
  • 6 CELERY STICKS
  • 2 LEEKS
  • 2 GARLIC
  • 10 WHITE PEPPERCORNS
  • 2 STAR ANISE
  • 2 tsp FENNEL SEEDS
  • PINCH SALT
  • WATER TO COVER
  • RISOTTO BASE
  • 500G OF RICE
  • 1 SHALLOT FINELY CHOPPED
  • 2 GARLIC CLOVES CUT IN A HALF - MIDDLE REMOVED -
  • 100G UNSALTED BUTTER
  • 50ML VEGETABLE OIL
  • 2LITERS VEGETABLES STOCK
  • ORANGE OIL
  • 4 LEMONS ZESTED & FINELY CHOPPED
  • 400ML LIGHT RAPESEED OIL

Method

Veg Stock
BRING TO BOIL & SIMMER FOR 30 MINUTES
REMOVE FROM THE HEAT & ADD
500ML WHITE WINE
1 SPRIG OF THYME
1 HANDFUL OF PARSLEY STALKS
LEAVE TO COOL. COVER AND CHILL OVERNIGHT
STRAIN & PASS THROUGH A FINE SEIVE
Risotto Base
• BRING THE VEGETABLES STOCK TO THE BOIL AND KEEP GENTLE SIMMER
• PLACE LARGE SAUCEPAN OVER A MEDIUM HEAT
• ADD OIL AND BUTTER
• ADD ONIONS AND GARLIC AND COOK FOR 1 MINUTE WITHOUT COLOUR
• ADD THE RICE AND COOK FOR 1 MINUTE STIRRING ALL THE TIME
• SEASON WITH SALT
• ADD THE VEGETABLE STOCK TO THE RICE A LADLEFUL AT A TIME
• REPEAT WHEN ABSORBED
• STIRRING CONTINUOSLY
• COOK THE RICE IN THIS WAY FOR 12 TO 14 MINUTES
• REMOVE FROM HEAT
• STIR FOR A FURTHER 3 MINUTES
• SPREAD FLAT ON TRAYS AND LEAVE TO COOL
Orange oil
• BLITZ ALL TOGETHER FOR TWO MINUTES
• INFUSE FOR 24 HOURS
• DECANT
METHOD: 1 PORTION OF LOBSTER RISOTTO
• 2 CHEF SPOONS OF RISOTTO RICE
• COVER WITH VEG STOCK
• BRING TO THE BOIL
• ADD 2 KNOBS OF BUTTER
• MIX TOGETHER WITH A SPATULA
• REDUCE UNTIL CREAMY
• ADD 50G OF COOKED LOBSTER MEAT - STIR IN -
ADD:
- 2 CHEF SPOONS PARMESAN
- 1 TEA SPOON ORANGE SEGMENTS
- 1 TEA CHOPPED SPRING ONIONS
- 2 LEAVES OF BASIL
PINCH OF SALT AND BLACK PEPPER