twiley Posted May 10, 2008 Share Posted May 10, 2008 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. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 10, 2008 Share Posted May 10, 2008 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 10, 2008 Share Posted May 10, 2008 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. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 10, 2008 Share Posted May 10, 2008 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 10, 2008 Share Posted May 10, 2008 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. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 10, 2008 Share Posted May 10, 2008 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. Quote Link to comment Share on other sites More sharing options...
untateve Posted May 10, 2008 Share Posted May 10, 2008 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? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 10, 2008 Share Posted May 10, 2008 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. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted May 10, 2008 Share Posted May 10, 2008 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! Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted May 11, 2008 Share Posted May 11, 2008 That sounds delicious... except for the carrot. What's up with the carrot? Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted May 11, 2008 Share Posted May 11, 2008 I'm not a lobster fan Who the frack doesn't like lobster??? Quote Link to comment Share on other sites More sharing options...
twiley Posted May 11, 2008 Author Share Posted May 11, 2008 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. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted May 11, 2008 Share Posted May 11, 2008 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. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 11, 2008 Share Posted May 11, 2008 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. Quote Link to comment Share on other sites More sharing options...
twiley Posted May 12, 2008 Author Share Posted May 12, 2008 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. Quote Link to comment Share on other sites More sharing options...
montster Posted May 9, 2010 Share Posted May 9, 2010 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. Quote Link to comment Share on other sites More sharing options...
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