Lobster Risotto

By kmad

Ingredients

• cups lobster stock:
• 4 Tbs. (1/2 stick) unsalted butter
• 1 1/2 cups finely diced leeks
• 2 Tbs. cognac or brandy
• Meat from tails and claws of 2 cooked lobsters,
• tail meat halved, cut into 1/2-inch pieces
• 1 Tbs. olive oil
• 1/2 cup finely diced fennel
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1/4 tsp. lemon zest
• 1/2 cup white wine
• 2 Tbs. chopped fresh chervil, plus chervil sprigs
• for garnish
• Salt, to taste
• Shells from 2 cooked lobsters
• 1 Tbs. olive oil
• Tops from 2 leeks, roughly chopped
• 1/2 fennel bulb plus trimmings, roughly chopped
• 1 tomato, diced
• 1/2 cup dry white wine
• 8 cups cold water
• 1 bouquet garni (thyme, parsley and bay leaf,
• tied with kitchen string)

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a sauté pan over medium heat, melt 3 Tbs. of the butter. Add 1 cup of the leeks and cook until tender but not browned, about 5 minutes. Add the cognac and simmer for 1 minute, stirring to scrape up the browned bits. Add the lobster meat and cook for 1 to 2 minutes. Remove from the heat.

In a risotto pan over medium heat, melt the remaining 1 Tbs. butter with the olive oil. Add the fennel and cook until tender, about 5 minutes. Add the remaining 1/2 cup leeks and cook until tender, about 2 minutes. Add the garlic and cook for 1 minute. Stir in the rice and lemon zest and cook until the rice is translucent, about 2 minutes. Add the wine and stir until it is completely absorbed.

Add the stock 1/2 cup at a time, stirring constantly until the stock is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 35 to 45 minutes, stir in the lobster meat mixture, except for the claw meat. Stir in the 2 Tbs. chervil and season with salt.

Divide the risotto among 4 bowls and top each with some of the claw meat. Garnish with chervil sprigs and serve immediately. Serves 4.