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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lobster Risotto

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lobster Risotto Empty Lobster Risotto

    Post by Lobo Sat 16 Jan 2016, 8:58 pm

    Lobster Risotto Img86l
    Lobster Risotto
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    Prep Time: 35 minutes
    Cook Time: 55 minutes
    Servings: 4
    Laced with pieces of tender lobster meat, this luxurious dish befits a special occasion.For tips on cooking fresh lobster, click on the link at right.






    • 433

    Ingredients:


    • 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
    • 8 cups lobster stock, warmed
    • 2 Tbs. chopped fresh chervil, plus chervil sprigs
        for garnish
    • Salt, to taste

    Related Recipes


    Lobster Risotto Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    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.
    Williams-Sonoma Kitchen.
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