Easy, but Not-So-Simple Lobster Risotto
Pair with a delicious sparkling wine, brut or even better, brut rose
3 cups chicken stock (low fat and low sodium)
1 cup bottled clam juice
2 cups sparkling wine, divided (or other dry white wine)
1 leek, chopped finely
1/2 of a fennel bulb, chopped
2 cloves garlic, minced
4 four ounce lobster tails
2 tablespoons olive oil
1 cup arborio rice
2 tablespoons butter
minced chives
3/4 frozen peas, thawed
1/2 teaspoon ground black pepper
salt and pepper to taste
meyer lemon zest and wedges to squeeze over the risotto at the end
parmigiano
Bring broth, clam juice and 1 cup of wine to a boil. Add lobster, cover and
cook for 4 minutes. Remove lobster from the pan and allow to cool for about
5 minutes. When it’s cool enough to handle, remove the meat from the shells.
Place shells in a large zip-top plastic bag. Coarsely crush shells using a
meat mallet or a heavy skillet. Return crushed shells to the broth mixture.
Reduce heat to medium low and simmer for 20 minutes. Strain shell mixture
through a sieve over a bowl, reserving broth; discarding solids. Return
broth to a saucepan, keep warm over low heat.
Heat 1 -2 tablespoons olive oil in a heavy-bottomed saucepan over
medium-high heat. Add leek and fennel to the pan and sauté until the
vegetables are soft and beginning to get translucent. Add the garlic and
stir another minute. Add the rice and sauté, stirring constantly. Stir 1 cup
wine into the rice mixture and stir constantly until the wine is absorbed,
you’ll know it’s time to add more broth when you can see the bottom of the
pan as your spoon passes through.
Keep adding the broth by the ladleful, stirring and stirring – contrary to
popular belief, you can walk away for three to five minutes at a time during
this process. Just don’t get too distracted! Keep adding ladlefuls of stock,
each time stirring till the addition is absorbed, until the stock is gone.
This will take about 20 – 30 minutes total.
Remove from the heat and stir in the lobster, a splash more wine, minced
chives, the ground pepper, 2 tablespoons butter and peas. This is the
right time to add the meyer lemon zest, if you’re going to.
Taste risotto for seasoning – salt? pepper? lemon juice? You be the judge. I
know you can do it!
Dust with fresh, excellent quality parmigiano on top of this dish. Serve
immediately.
