Hancock Gourmet Lobster Co. 1-800-552-0142
Oct 7
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Lobster Risotto


Ingredients:
  • 2- 8  ounce  uncooked lobster tails or 1 lb. cooked Maine Lobster Meat
  • 3 1/2  cup  canned low salt chicken broth
  • 3  tablespoon  white or black truffle oil
  • 3/4  cup  chopped peeled carrots
  • 1/4  cup  chopped shallots
  • 1  cup  arborio rice
  • 1/4  cup  brandy
  • 1/3  cup  whipping cream
  • 1/3  cup  chopped fresh chives
 
Directions:
Preheat oven to 425F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells, reserve shells. Cut meat into half inch pieces.

To make lobster broth, break shells into large pieces. Place on baking sheet, bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth, discard shells.

Bring 2 and a half cups broth, it can be lobster, chicken or combination, to simmer, keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots, saute 2 minutes. Add rice, stir 2 minutes. Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and three fourths of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by one fourth cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream, stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

Serves 4.

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