Lobster Risotto

Lobster Risotto

Mark Brankin's Lobster Risotto


Preparation method

1. In a heavy based pan over a medium heat, sweat the shallots and garlic on 100g butter, until soft and tender.

2. Add the rice and the wine and bring to the boil.

3. Gradually add the hot shellfish stock and simmer, until the rice is cooked, continually stirring throughout. The rice should be tender, but still firm to the bite when cooked.

4. Stir in the lobster meat (see method below) and leave on the heat for another minute.

5. Finish with parmesan plus salt and pepper to taste. Add a pinch of chopped chives and a squeeze of lemon.


Lobster Preperation

1. Bring a pan of water to the boil, once boiling add a pinch of salt 

2. Take the lobster claws and the tail and drop into boiling water for 5 minutes (If the claws are a lot bigger than the tail, cook the claws for 6 minutes, tail for 5 minutes)  

3. Once cooked, remove from pan and refresh in ice cold water

4. Once cold, crush the tail between your hands until the shell bones are cracked then peel off the outer shell. Once all of the shell is removed, cut down the back of the tail and remove the waste pipe (clean lobster in fresh water after doing this) with the claws, place on a chopping board holding firmly and take the back of a large knife or blunt object and break he claw open. Once this is done, remove the shell, and cartilage checking carefully for any small pieces of shell which may have broken off.

5. Take all the tail and claw meat and dice up evenly.

6. Melt 150g of the butter then add the spring onions and the lobster meat to the buffet. Stir for 1 minute then add to risotto rice.


Presentation

Serve in a bowl with some fresh corriander leaves picked or chopped on top to garnish

 

Wine Match

A20 Albarino, Rias Baixas, Spain, 2011 - £42.00

Our selected wine match for Chef's Risotto is a delicious A20 Albarino.

Our selected wine match for Chef's Lobster Risotto is the Argento Pinot Grigio, Mendoza, Argentina 2011.  Some may think this is an unusual choice to accompany a dish as luxurious and unctuous as a risotto, however, this wine has delicious, peachy, stoned fruit qualities which compliment the sweetness from the lobster beautifully.  Unlike its Italian counterparts, it is richer in fruit quality with sweeter tones and a slightly fuller body that stands up to the creaminess of the risotto also. A wonderful marriage to enjoy this summer!

Enjoy!

Libby Georgiou, Restaurant Manager

Serves

Ideal for 4 people.


Ingredients

  • 200g Arborio Rice
  • 100ml White wine
  • 3 Shallots finely diced
  • 1 clove of Garlic finely chopped
  • 1 Lobster
  • 250g Unsalted butter
  • 100g Grated Parmesan
  • 2 Spring onions (chopped)
  • Pinch of chopped chives
  • 1 litre shellfish or fish stock
  • 1 Lemon
  • Corriander leaves

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