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Risotto Dishes

Lobster Risotto


1 oz. extra virgin olive oil
2 lobster thorax, split
1⁄2 bulb fennel, chopped into 5 pieces
2 cloves of garlic, crushed
1⁄2 c. white wine
1 bay leaf
1 sprig of thyme
1 tsp. black pepper
1 white leek
8 c. water
1 tomato, cut into quarters
1⁄2 lemon

Ingredients for Lobster Risotto:
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
1 lb. Imported Italian rice (example: Arborio)
1 tsp. salt
8 oz. white wine
4 c. lobster stock


Preparation of Stock:
Sauté and brown the olive oil, lobster thorax, fennel and garlic together in a 2 qt. sauce pot for 5-8 minutes. Moderate heat on all sides. Add the bay leaf, thyme, black pepper and leek as well as the white wine (to de-glaze the pan). Add the water, tomato, lemon and bring to a boil. Lower the heat and simmer for 1⁄2 hour. Cool and reserve for later use.

***Chef’s Notes: Cook claws and head for 10 minutes in the stock. Remove and shell for later use in the recipe.

Preparation for Lobster Risotto:
Melt the extra virgin olive oil and butter together until frothy. Stir in the Italian rice and salt until glossy and heated throughout. Add the white wine and reduce heat. Add the 4 cups of lobster stock 1 cup at a time, with 3-4 minutes between each addition – stirring continuously. Use Lobster Fra Diavolo sauce from above recipe for final addition. Combine and plate together tastefully.

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