Maine Lobster Infused Risotto
Source of Recipe
Gavin Kaysen, El Bizcocho at the Rancho Bernardo Inn
Recipe Introduction
Saut�ed Tiger Prawn "Brochette", Porcini Mushrooms, Tarragon Oil
Serves: 6 to 8 people
List of Ingredients
Lobster Stock
# 7 to 10 each lobster bodies
# 2 each white onion, julienne
# 2 each fennel bulbs, julienne
# 1 head garlic, cut in half
# 1 bunch thyme
# 1 bunch tarragon
# 1 cup tomato paste
# � cup white wine
# � cup ricard or pernod
# Splash Armangac
# Olive oil
# Salt and pepper
# 3 Tablespoons plugra butter
# WaterRecipe
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In a large saucepot with 4 tablespoons olive oil, sear lobster bodies for 4 to 6 minuets. Crush bones with wooden paddle. Add butter, onions, fennel, thyme, garlic and tarragon, cook for 5 minuets, until vegetables become translucent. Add tomato paste, coating all the lobster bodies. Deglaze with white wine, ricard and armangac, flamb�. Cook until the alcohol is dry, add water, just enough to cover the bones. Simmer for 30 to 45 minuets, strain, cool and set aside.
Maine Lobster Infused Risotto
# 1 bag Arborio rice (Il Riso Beretta), washed well under cold water
# 1 each white onion, diced small
# 1 cup white wine
# Pinch of saffron
# Olive oil
# Salt and pepper
# Lobster stock, hot
# � cup Parmesan cheese
# 2 tablespoons marscapone cheese
# 2 tablespoons plugra butter
Method:
In a large pan, heat up some olive oil; sweat onions until they become translucent. Stir in risotto, cook for three minuets, until they look like little white pearls. Combine saffron and white wine in a cup, microwave for 1 minuet. Deglaze pan with white t wine and stir. Once dissolved, slowly add the warm lobster stock little at a time. Continue to stir, adding stock; this process should take about 20-25 minuets. Once the rice is ready to go and has an "al dente" feel, add the Parmesan, marscapone, and butter, folding it into the risotto.
Tarragon oil
# 1 bunch tarragon
# 1 cup spinach
# 2 cups olive oil
Method:
In a pot with boiling salted water, blanch the tarragon and spinach leaves. Shock into a bowl of cold ice water. In a blender, add the oil and drained tarragon leaves, blend until green, strain through cheesecloth.
Tiger Prawn "Brochette"
# 8 rosemary sprigs
# 16 each tiger prawns
# 24 each blanched asparagus tips
# 3 each shallots, minced
# 1 bunch parsley, chopped
# Salt and pepper
# Olive oil
# 2 tablespoons plugra butter
# Juice of 1 lemon
Method:
Clean off the rosemary sprig, saving only the tip for presentation. Put one asparagus tip through, then a prawn, followed by asparagus, prawn, finishing with asparagus. To cook, heat oil in a saut� pan, add the seasoned prawn brochette, cook on one side for about1 to 2 minuets. Flip it over, add butter, cook for 30 seconds. Add shallots, parsley and lemon juice. Drain fat on a towel.
Assembly of dish
Place hot risotto in center of bowl. Saut� porcini mushrooms and sprinkle around the outside of the bowl, leaving the center for the prawns. Drizzle tarragon oil on the outside and enjoy!
Bon Appetit
Chef Gavin Kaysen
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