Bay Lobster Risotto
Serves 4 | Prep time – 20mins |Cook Time – 45 minutes
1 Bay Leaf
3 Bay Lobster heads
3 Black Peppercorns
1 Stick Celery – Diced
1 Carrot – Diced
1 White Onion – Diced
1L Chicken Stock
3 Large Bay Lobster tail meat
3/4 Cup Carna roli Rice
1/2 White onion – diced
1 Cup white wine
50gms Parmigiano Reggiano – finely grated
1tbsp fresh thyme leaves
½ lemon rind – finely grated
Pinch of Saffron threads – soaked (Optional)
- Start by frying the Celery, Carrot and Onion in a pot on a low heat with a little olive oil. Fry until fragrant and translucent and the smallest amount of caramelisation. Add the chicken stock, pepper and bay leaf. Simmer for 30 minutes on low and top up with water if needed.
- Dice the tail meat into your desired size. Larger pieces add a nice bite. Fry the pieces with a dash of olive oil in a pan on a low heat for1-2 minutes until barely cooked. Set aside.
- Fry the onion in half of the butter to sweat, then add the rice. Toast the rice grains until they start smelling fragrant and nutty. You’ll know when this happens,
- Deglaze the pan with the white wine, reduce for 30 seconds or so and then add 2 cups of the stock.
Simmer for a few minutes and gently stir every few minutes to agitate the rice.
- Keep slightly reducing, then adding stock and occasionally stirring for about 15 minutes. Once the rice is ready, you’ll be able to squeeze a single grain between your fingers and there will be no chalky center. The finished sauce should be not too wet, but not thick. Adjust with stock if necessary.
- Turn off the heat, add the remaining butter, the parmigiano regiano, the cooked lobster meat, thyme, lemon rind and the soaked saffron. Let rest for 5 minutes and then stir to combine.
- Stirring will agitate the starch and gradually thicken the sauce so if you need to thicken, just stir more.
- Serve immediately. Best enjoyed with a glass of chardonnay.