Earthy Delights Recipe
http://www.earthy.com/
Truffled Lobster RisottoIf there was ever an occasion on which it was appropriate
to pull out all the stops and splurge on something
special, romantic, and sumptuously delicious for dinner,
then that night is February 14th. Flowers, music,
candles, an irresistible card, and then . . . dinner.
This is the time to do something special, and when it comes to being
special, lobsters top the list. This recipe calls for
using the lobster shells to create a lobster broth, so
be careful not to throw them out.
Ingredients:
2 uncooked lobster tails, about 8 ounces each
3 ½ cups chicken stock
3 tablespoons truffle oil - white or black
¾ cup carrots, peeled and chopped fine
¼ cup chopped shallots
1 cup Arborio rice
¼ cup brandy
1/3 cup whipping cream
1/3 cup chopped chives, fresh
Sea salt & freshly ground black pepper
Preparation:
Preheat oven to 425 F.
Cook the lobsters
in a large pot of boiling salted water. It should take
about 10 minutes to cook them all the way through, and
the shells should be bright red.
Transfer the tails
to a bowl or sink full of cold water in order to cool.
When cooled, drain the lobster and remove the meat from
the shells. Reserve the shells. Cut the lobster meat
into pieces about ½ inch large.
Break the lobster shells into large pieces, place them
on a baking sheet, and bake them for about 15 minutes.
Blend 1 cup of chicken broth with the broken, baked
shells in a blender until finely chopped. Strain
through a very fine sieve. Reserve this broth and
discard the shells.
(or use bought lobster stock)
Bring 2 ½ cups of chicken broth to a simmer and keep
it hot.
Place 1 tablespoon of truffle oil in a large
saucepan over medium heat. Sauté the carrots and
shallots for about two minutes.
Add the rice and
stir two minutes. Add the brandy, then reduce the heat
to medium-low. Simmer the mixture until the brandy is
absorbed, which should take about two minutes.
Stir
constantly while you heat the mixture. Add the lobster
broth and about ¾ of the chicken broth. Simmer until
the rice is tender and the mixture is smooth and creamy.
Add the remaining broth ¼ cup at a time as needed.
Stir often and cook for about 20 minutes.
Add the
lobster and cream; stir until heated through. Remove
from the heat, stir in 2 tablespoons truffle oil, and
chives.
Season with salt and coarsely ground black pepper.
Directions:
If there was ever an occasion on which it was appropriate
to pull out all the stops and splurge on something
special, romantic, and sumptuously delicious for dinner,
then that night is February 14th. Flowers, music,
candles, an irresistible card, and then . . . dinner.
This is the time to do something special, and when it comes to being
special, lobsters top the list. This recipe calls for
using the lobster shells to create a lobster broth, so
be careful not to throw them out.