Risotto of Baby Lobster Tails with roasted shallots

Posted on December 21, 2010. Filed under: Non-veg | Tags: , |

This is a great way to use baby lobster tails without much fuss, and can easily be done at home, if the ingredients are handy. Even if they are not, one can source them easily. Bisque (lobster shell soup) can be made with a little patience. The other thing is that one can substitute baby lobsters with prawns or scampi with equally good results. Ingredients I Arborio rice: 2 cups I Lobster bisque:1 cup I Tomato salsa: 2 tbsp I Lobster tails (shelled and de veined): ½ kilo I Shallots (sambhar onions, roasted and peeled): ¼ cup I Minced garlic: 1 tbsp I White wine: ¼ cup I Minced fresh thyme:1 tsp I Minced parsley:1 tbsp I Stock (chicken, vegetable or shellfish): 5 cups I Arugula leaves (coarsely chopped): handful I Grated Parmesan cheese: 2 tbsp I Cold butter: 1 tbsp I Salt and pepper to taste.
METHOD
I Place a heavy based medium sized saucepan on the flame and put olive oil in it. Add chopped garlic and lobster meat and sauté till the garlic turns golden. Remove from the pan and set aside. I Return the pan to the flame and add Arborio rice with extra spoons of olive oil. Stir till all the grains glisten upon being coated. Deglaze with white wine and stir. I Gradually, add the lobster bisque and continue to stir the rice. Add the thyme and the stock (preferably simmering) gradually and continue stirring. I When the risotto begins to look creamy and runny, add tomato salsa, fresh herbs and shallots, check to see if the rice is cooked (about 12-15 minutes). Many people do not prefer al dente risotto. Excess cooking leads to loss of quality. Take it to over al dente if you so please, but stop right there. I Return the sautéed baby lobster tails to the risotto, in one swift movement, garnish with arugula leaves, Parmesan and butter. Give it a few final turns and serve piping hot. To make shellfish stock, you need to simmer the lobster shells and heads with some vegetables (mire poix), aromatics and water for about half an hour. If you roast and crush the shells and simmer them for an hour or so, while skimming away the froth, and blend the whole concoction with the vegetables and other good stuff, strain it through a fine sieve, you’ll get the bisque.

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