Description
Cut out from a magazine
Ingredients
4 tbls of unsalted butter
1.5 c finely diced leeks
2 tbls cognac or brandy
Meat from tails and claws of two lobsters cut into 1/2″ pieces *alternate is langostino
1 tbsl olive oil
1/2 c finely diced fennel
2 garlic cloves minced
2 cups arborio rice
1/4 tsp lemon zest
1/2 c white wine
8 cups of lobster or fish stock, warmed
2 tbls chopped chevril, plus sprigs
salt and pepper to taste
Instructions
In a saute pan over medium heat melt 3 tbls butter. Add 1 cup leeks, cook 5 min. Add cognac, simmer, stirring 1 minute. Add lobster meat and cook 1-2 minutes. Remove from heat.
In a risotto pan over medium heat melt 1 tbsp butter with oil. Add fennel and cook 5 minutes. Add 1/2 c leeks and cook for 2 minutes. Add garlic, cook 1 min. Stir in rice and zest and cook 2 min. Add wine and stir until absorbed. Add 1/2 c stock at a time until completely absorbed, then do it again. After 35-40 minutes of doing this, constant stirring, then add the lobster mix. Stir in 1-2 tbsp chevril. Ready to serve.
Keywords: lobster, risotto, lobster risotto, rice, lobster rice, fennel, leeks,