If you are seeking a succulent meal for your entire family, this recipe promises you just that. Lobsters not only add flavors to any dish, they give it that aesthetic appeal that can make an eating experience into an outright extravaganza. In addition, the juices rendered by it during cooking can easily be used as stock for many other seafood based dishes and will lend it distinctive flavors. In order to elevate your eating experience, just make sure you shell the lobster in the right manner.
The perfect way to shell it is to cut the lobster in half lengthwise. The claws joined to the body are then removed by twisting them off. Make sure you separate the claws from the arms carefully. The small part of the claw is broken and the meat is then removed. The claw shells are discarded. This is the point where you have to pick the meat by cracking the arm. Meat from the lobster’s tail is removed last. The recipe for this truffle risotto with lobster goes as follows.
This recipe serves 6. The cooking time is 1 hour and preparation time is 20 minutes.
Unsalted butter 3 tablespoons
Wild mushroom (sliced) 1 cup
Kosher salt To taste
Black pepper (freshly ground) To taste
Whipped cream (heavy) 3 tablespoons
Vegetable stock 4 quarters
Diced fava beans ¼ cup
Corn (diced) ¼ cup
Baby fennel (quartered and peeled) 8
Haricot verts (sliced) ¼ cup
Minced White onion ½
Garlic cloves (minced) 1
Sprigs thyme 3
Arborio rice 1 pound
Parmesan cheese (freshly grated) ½ cup
Fresh parsley (chopped) 1 tablespoon
Black truffles (fresh and finely sliced) 2 tablespoons
Tomatoes (diced and seeded) 2
Cooked Lobster meat 1 pound
Take a small pan and add one tablespoon of butter to it. Melt it over a medium flame. Add mushrooms to the pan and fry them until they are tender and give off a pleasant fragrance. This will take about three minutes. Add pepper and salt to taste and keep the mixture aside.
Take cream in a bowl and whip it using a whisk until peaks are formed. Cover this bowl and refrigerate it until the need arises.
Take a saucepan and add stock to it. Bring it to a boil. Blanche all the veggies and keep the mixture aside.
Take a deep skillet and place it over a medium flame. Melt a tablespoon of butter. Add garlic, onion, and thyme. Cook until the garlic and onion are translucent. Remove sprigs of thyme from this mixture. Add rice and mix so that the rice is thoroughly coated with butter. Add a ladle of stock to it. Cook until the stock is absorbed by the rice. Add another ladle. Continue to cook the same way adding stock gradually. Stir frequently and cook until the rice is soft. This will take approximately 25 minutes.
To this pan, add lobster meat, remaining butter, veggies and cheese. Mix well. Add whipped cream, black truffles, tomatoes and parsley. Season with pepper and salt. Use truffle shavings for garnishing and serve at once.