Lobster Risotto
One of the (many) perks about living by the California coast is our access to California Spiny Lobster. It’s season runs from October to March so there is plenty of time to stock up on these highly sought after crustaceans. They freeze well but my friends and I say it’s bad luck to keep them before you go out for the next season. This gives us about 7 months to eat down our supply, which never seems to be a problem. If you come to California to hunt lobsters, make sure you check the regulations and get yourself a lobster card! I highly recommend taking the time to use the Lobster Stock Recipie if you have whole lobsters.
Serves 4 people. All porportions and ingredients are flexible and I encouage you to try your own spin on this recipie.
Tools:
Measuring cups (liquid and dry)
Large pan or a pot will work as well. (make risotto in here)
Medium pan (cook lobster and leak mixture in here)
Wooden/Metal Spoon
Ladle
Chef Kife and Cutting board
Ingredients:
4 Wild Caught California Spiny Lobser Tails (or sustanably sourced lobster tails) totaling 2 lb of lobster meat cut into bit size chunks.
Crimimi Mushrooms (1 1/2 cups sliced)
Salt and Pepper
Butter (1/2 stick or more if you’d like)
Avocado Oil (or your favorite cooking oil)
Garlic (8 total cloves minced)
Yellow Onion or Shallots (1 small onion or two shallots diced)
Leeks (2 stocks chopped)
White Wine (1/2 cup good enough to drink but not your best bottle, save that for dinner time)
Loster Sock or Seafood Stock ( about 6 cups; you can use chick stock in a pinch)
Arborio Rice (2 cups)
Fresh Dill ( 2 - 3 stocks minced w/o stems)
Parmigiano (freshly shaved)
How To:
Using a medium size skillet, heat a few table spoons of oil and add chopped leeks, 4 cloves garlic, and onion/shallots. Heat on medium until everything is soft but not brown. Then, add in chunks of lobster and cook just until the meat starts to turn opaque. Remove from heat and set aside.
Using a large skillet set or pot, heat a few table spoons of oil and add the mushrooms. Allow mushrooms to give begin to give off mosture and add the second half of the minced garlic, cook for 1-2 minutes.
Add Aborio rice to large skillet/pot and cook for another 2-3 minutes, stiring occasionally.
Add wine and stir rice mixture occasionally for 1-2 minutes until most of the wine has been incorporated into the rice.
Begin adding lobster stock one ladle at a time. Stir after each ladle has been added. Add the next ladle when most of the stock has been absorbed. Continue adding liquid until the rice is at a texture of your liking. Most recipies call for “al dente” but I like mine a little softer.
On medium low, stir in lobster, leek and onion mixture. Folding it together to keep lobster chunks from breaking apart. Add butter to finish. Serve right away. Garnish with minced dill and freshly shaved parmigiano.
Side Dishes:
I recommend serving this this a salad that has an acidic dressing. Try a simple grilled romane salad with a citrus dressing and more parm!
Complementary Drinks:
Wine of course! A bottle of steel chardonnnay with a nice crisp finish should do the trick.