Lobster Risotto

In order to make a good risotto, you have to start with a great broth.  The one I had was from the leftover lobster bisque I made from two big lobsters we ate last Saturday.  They are the most inexpensive two lobsters I have ever eaten.  They were 2 1/4 lbs. each and no matter how hard we tried, we simply couldn't finish them off.  Day two found me in the kitchen covered in lobster making bisque from the two big claw we had left.  It was a forever routine, even simplifying Julia Child's recipe. ..and I'm good at that!  Don't even bother to attempt.  I finished it my way and it was superb.  That didn't do the trick and we still had some leftover broth and meat I was not going to throw out.  Who knew when I would have lobster again!  Into the freezer both went  and tonight ta ta!  The best of the last three meals.  Not even at Daniel have I had a risotto like this, but it was all  due to the broth, which had cognac, wine and  a small amount of cream.

I am not going to be able to give you exact measurements for the broth as each one of us is going to start with a different amount of leftover lobster.  I trust most of you know how to make a simple broth!

Broth

Save the big chunks of meat for later in a bag. Saute all the leftover small pieces of meat and shells in butter add chopped onions , add about 1/4 to 1/2 cup of cognac, ignite (watch out).  When it dies down, add 1/2 small can of tomato paste, bay leaf, 1 cup white wine, 6 to 8 cups of water, salt and pepper and boil for about 1 hour in medium low without a lid. Taste for salt and pepper.  When done, it should concenrate down to about 6 cups.  If not, don't worry, you can dilute with water before you start the risotto. Let it cool off and place in the refrigerator overnight.  I actually did this as I was doing the dishes the night we ate the steamed lobsters...I am always thinking ahead!

Risotto

Ingredients

4 TB butter
1 onion, chopped
saffron ( about 6 to 8 sprigs)
1 tsp. tarragon
1 1/2 cups Arborio rice
1/2 cup white wine

6 - 8 Cups of lobster broth*

Directions

Bring the broth to a rolling boil and keep in the back burner.

Sautee the chopped onion in butter.

Add the leftover lobster meat and sautee for a minute just to warm up. Remove the lobster to a plate.

Add the saffron and the tarragon to the butter and onion in the pan.  Sautee for about a minute.

Add the rice and the wine.  Bring to a boil. When the wine has been mostly abosrbed, start adding the broth one ladleful at a time. Make sure the broth is still bubbling in the back burner.  Stir until almost absorbed.  Add the next laddleful.  and continue stirring. You will continue doing this for about 25- 30 minutes so be patient.  It will pay off. Notice we have not added salt or pepper as the broth should have enough.

You want the risotto to be al dente but not hard.  After years of making risotto I know by the look but if you are new at this, just taste it.  I like mine a little runny but definitely not soup like.

The broth boiling low in the back burner

Lobster meat sauteed waiting to be added at the end!

Starting out

Almost ready for more broth

Almost done

Done! notice how the grain is open

Serve the risotto on a soup plate and top with the leftover lobster meat.

No cheese!! You do not add parmesan cheese to seafood risottos.

Enjoy, you worked hard!!

*if the broth is too concentrated or you don't have enough, it is okay to add some water to bring up to 6 cups.  Make sure you bring to a boil again and check for salt.

In case you are interested, for $50 ($8.89/lbs) two persons ate one night boiled lobsters, next night lobster bisque and a third night lobster risotto.  Not bad!


All photos Lindaraxa