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Nova Scotia Lobster Risotto
Description:
With fresh lobster sold at the village Marina, only a block from the Manor, lobster features prominently on the menu during lobster season. Ingredients: 4 cups stock (chicken, fish or vegetable) 1 tbsp olive oil 3 shallots, finely chopped 2 garlic cloves, finely chopped 11/2 cups Arborio rice 1/2 cup dry white wine 3/4 cup lobster, coarsely chopped 5 tbsp butter Large handful freshly grated Parmesan cheese Sea salt and freshly ground black pepper to taste Directions: Heat the stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat, add the shallots and a pinch of salt and sauté for two minutes. Add the garlic, and then add the rice. Turn up the heat to moderately high and continuously stir the rice for 2-3 minutes. Turn the temperature down to medium low and add the wine and continue stirring. When the wine has absorbed into the rice, add a ladle of hot stock and a pinch of salt and pepper and continue cooking, stirring often. Continue to add ladles of hot stock when it has been absorbed into the rice and stir often. This will take about 15 minutes. Taste the rice to see if it is cooked. Remove the rice from the heat, stir in the chopped lobster. Add the butter and Parmesan, stirring gently. Then portion and serve. (This dish should be a little soupy in texture.)  Recipe Summary: Yield: 4 Prep Time: 10 Cook Time: 25 Comments: Other recipes by DesBarres Manor Inn: Blue Cheese Crusted Beef Tenderloin Smashed Red Potatoes With Parmesan Basil Butter Warm Asparagus And Grapefruit Salad Lobster Cakes With Mango Rhurbarb Salsa Atlantic Salmon Shitake Cakes With Lemon Grass Fennel Jam Pan Seared Sea Scallops With Lime Cilantro Slaw | |
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