Lobster Risotto

[twiley]

Innnnnn-credible but certainly a multi-task dish

 

2 good sized lobster tails

1 cup of arborio rice

handful of chopped carrots

handful of chopped shallots

handfull of minced garlic

1/8 tsp of saffron lightly crushed

1/2 cup of white wine

1 or 2 chopped tomatoes

1/4 cup of mascarpone cheese

fresh chives

pepper

 

5 cups of vegetable stock

half a stick of butter

 

Before I start, I'll just add that you pretty much need to be stirring this dish the entire time.

 

While melting the butter I steamed the 2 tails until they had a core temp of 160. At the same time brought the 5 cups of stock to a nice simmer and kept it at medium.

 

After butter melted on medium I added carrot, shallot, and garlic. Cooked for about 3 mins and stirred occasionally. Stirred in saffron and let it go for about 30 secs. Smell was unbelievable. I then stirred in the rice for about 2 mins..maybe 3. I added the wine until it was almost completely absorbed. Now for the tedious part, I added 1/2 cup of the warm stock at a time until it absorbed - total of 5 cups. It took about 30 mins of constant stirring and adding stock. (let your wife do this). I then added the tomato and let that go for about a minute. I then tossed in the lobster meat that I steamed and cut into bite sized pieces along with the 1/4 cup of mascarpone. Still stirring. Added chives and pepper to taste then served along side a grilled filet mignon.

[Seattle LawDawg]

Innnnnn-credible but certainly a multi-task dish

 

2 good sized lobster tails

1 cup of arborio rice

handful of chopped carrots

handful of chopped shallots

handfull of minced garlic

1/8 tsp of saffron lightly crushed

1/2 cup of white wine

1 or 2 chopped tomatoes

1/4 cup of mascarpone cheese

fresh chives

pepper

 

5 cups of vegetable stock

half a stick of butter

 

Before I start, I'll just add that you pretty much need to be stirring this dish the entire time.

 

While melting the butter I steamed the 2 tails until they had a core temp of 160. At the same time brought the 5 cups of stock to a nice simmer and kept it at medium.

 

After butter melted on medium I added carrot, shallot, and garlic. Cooked for about 3 mins and stirred occasionally. Stirred in saffron and let it go for about 30 secs. Smell was unbelievable. I then stirred in the rice for about 2 mins..maybe 3. I added the wine until it was almost completely absorbed. Now for the tedious part, I added 1/2 cup of the warm stock at a time until it absorbed - total of 5 cups. It took about 30 mins of constant stirring and adding stock. (let your wife do this). I then added the tomato and let that go for about a minute. I then tossed in the lobster meat that I steamed and cut into bite sized pieces along with the 1/4 cup of mascarpone. Still stirring. Added chives and pepper to taste then served along side a grilled filet mignon.

 

Amen.

 

Last time I made lobster risotto, I threw in some dungeness and morels. Its almost cheating.

 

Only thing I'd change: I use a shrimp / lobster stock. I also usually use way to much rice and have to add a lot more of every other ingredient to make up for it.

 

How was the saffron in it?

Edited May 10, 2008 by Seattle LawDawg

[Bier Meister]

Only thing I'd change: I use a shrimp / lobster stock. I also usually use way to much rice and have to add a lot more of every other ingredient to make up for it.

 

nod. when making shrimp risotto i use shrimp stock, lobster risotto..... lobster stock. the nice thing about fish stocks and fumes is that they do not take long to make vs other stock.

 

how necessary were the carrots? what did the marscapone do for it?

 

 

looks like a nice recipe.

[Seattle LawDawg]

nod. when making shrimp risotto i use shrimp stock, lobster risotto..... lobster stock. the nice thing about fish stocks and fumes is that they do not take long to make vs other stock.

 

how necessary were the carrots? what did the marscapone do for it?

 

 

looks like a nice recipe.

 

I was wondering about the marscapone as well. I figured it would have a similar effect as adding cream which I avoid but somehow it seems that the flavors of marscapone and lobster would go well together. I'd eat it!

Edited May 10, 2008 by Seattle LawDawg

[Bier Meister]

I was wondering about the marscapone as well. I figured it would have a similar effect as adding cream which I avoid but somehow it seems that the flavors of marscapone and lobster would go well together. I'd eat it!

 

 

i'd eat it too... just curious. i haven't added cream to risotto because you get a natural "creaminess" via the process.

 

also.. i am sure the saffron does well with the lobster. i used to do a saffron crab bisque... it had a similar flavor profile.

[Seattle LawDawg]

i'd eat it too... just curious. i haven't added cream to risotto because you get a natural "creaminess" via the process.

 

also.. i am sure the saffron does well with the lobster. i used to do a saffron crab bisque... it had a similar flavor profile.

 

I think I'm going to steal this recipe for our next dinner club.

[untateve]

I'm not a lobster fan but my family is. Instead of marscapone, how do you think parmagianno regianno (sp?) would be with this dish?

[Bier Meister]

I'm not a lobster fan but my family is. Instead of marscapone, how do you think parmagianno regianno (sp?) would be with this dish?

 

 

parm is often used in risotto, but i 'm not positive how well the parm would go with the saffron..... maybe a little shreaded manchego.

[sundaynfl]

Sounds good!! I would probably add the saffron towards the end so it doesn't get to lost in all the stock reduction. I will give it a try with the leftovers following one of our Lobsterfests!

[AtomicCEO]

That sounds delicious... except for the carrot. What's up with the carrot?

[SheikYerbuti]

I'm not a lobster fan

 

Who the frack doesn't like lobster???

 

 

[twiley]

Carrot added some color but I don't think it was necessary. I was going to do a stock with the discarded shells but I was already pressed for time so I used vegetable stock.

 

The mascarpone made it creamy and I'll see what happens if I add the saffron later instead of iniitally.

[Seattle LawDawg]

Carrot added some color but I don't think it was necessary. I was going to do a stock with the discarded shells but I was already pressed for time so I used vegetable stock.

 

The mascarpone made it creamy and I'll see what happens if I add the saffron later instead of iniitally.

 

Seems like it would add a level of richness as well.

 

So last night, i was trying to think of a wine that would match a filet that would also work for a rich, creamy lobster risotto. I got drunk and gave up thinking though.

[Kid Cid]

Seems like it would add a level of richness as well.

 

So last night, i was trying to think of a wine that would match a filet that would also work for a rich, creamy lobster risotto. I got drunk and gave up thinking though.

This is pretty much the perfect response.

[twiley]

Seems like it would add a level of richness as well.

 

So last night, i was trying to think of a wine that would match a filet that would also work for a rich, creamy lobster risotto. I got drunk and gave up thinking though.

The Domaine Serene almost held up.

[montster]

i made lobster risotto for our anniversary last weekend. i've made risotto from a box (which is actually pretty good), but never from a recipe. it turned out great, easily one of my favorite dishes of late. i used Better Than Bouillon Lobster Base, which saved me the trouble of actually making stock. i also cheated and used langostino instead of actual lobster. but you couldn't tell. i could eat this every night.