I cook milanese rice regularly and recently (for Good Friday) I
lashed out and made this fantastic Lobster Risotto. Its a cross
between a Lobster Bisque and Milanese rice. It is technical and a
lot of processes to get to the end dish. Believe me, it is worth it.
You are making a Lobster Bisque, Butter Poached Lobster and a Risotto. All three are great recipes in their own right. Combining them takes this recipe into the stratosphere.
Luxurious, Decadent and delicious. Using small frozen Lobster tails makes it affordable. Moreton Bay (Balmain) bugs also work well at less cost. A combination of both lobster and bug works great. Or lash out and use live lobster for an expensive treat.
Make the stock well ahead of time. Prawn heads really add depth of flavour. Lobster heads even better.
Ingredients
Stock:::
10 Prawn shells and heads
4 Lobster tail shells
50g Butter
2l Water
4 shallots finely chopped (Bottom)
1/2 small onion finely chopped
4 cloves garlic finely chopped
150 ml Lambrusco white wine
50g Butter
10ml Worcestershire sauce
Dashes of Tabasco sauce (to taste)
1 Tbs fresh thyme
60ml Sherry (brandy)
1 tsp paprika powder
2 Tbs Tomato Paste
Grind of black pepper.
--------------------------------
Rissotto::
1/2 Onion (white)
330g rice Aborio
2 tbs peanut oil
2 Tbs salted butter
250ml Lambrussco white wine
1.25L prawn lobster stock
45g Parmesan cheese
Lobster - Bug pieces
------------------------------
Butter Beurre::
400g Salted Butter at room temp
1 Tbs water
2 tsp lemon juice
1 tsp sherry
4 Lobster whole tail meat
Method::
To make the stock::
Roughly chop and then saute all the shells and heads in butter for 5 minutes and then roast at 180° for 30mins
Add the shells to a large saucepan and cover well with water. Simmer covered for 2 hours. Blitz in a blender and return to a medium saucepan and simmer 30 minutes covered. Strain the stock into a jug and set aside
In a medium saucepan over low heat melt 50g of butter. Then sweat the shallots, onions and the garlic. Add the wine and reduce to half.
Add the worcestershire sauce, tabasco, and thyme and then simmer 1 minute. Add the sherry, paprika and the prepared stock and simmer 1 minute. Stir in the tomato paste and grind in some pepper. Adjust flavours to taste. Reduce till 1.25L
To make the Risotto::
Heat the wine in small saucepan and reduce by 1/2 (10 mins)
Heat the prepared stock till simmering in a separate saucepan
In a large deep saucepan heat oil and 2 Tbs butter. Add the finely chopped onion and cook 2 minutes.
Add the rice, cook 3 minutes, gently stirring constantly.
Add the reduced wine and cook till absorbed.
Add simmering stock 200ml at a time, stirring till the liquid is absorbed. If you can form a puddle in the rice then all the liquid is not absorbed. Repeat till the rice is aldente, 20 minutes. For the last ladles use the reserved butter beurre. Rice is cooked when just past al dente. Just before its cooked with the last ladle (of beurre) add in the parmesan cheese, stray lobster bits. It's done when the rices is fluid but not liquid. You will have some butter beurre left over which can be drizzled over the split lobster tails.
To make the Beurre Monte::
In a double boiler heat the water, sherry and lemon juice and add the butter a large spoonful at a time while whisking to create an emulsion. This will take about 5 minutes to do properly.
15 minutes after starting the rice, gently poach the lobster tails in a butter beurre for 8 minutes. Reserve the beurre for the last ladle into the rissotto. Cut the tails in half lengthways.
Serve in a bowl with the butter poached lobster tails on top.
You are making a Lobster Bisque, Butter Poached Lobster and a Risotto. All three are great recipes in their own right. Combining them takes this recipe into the stratosphere.
Luxurious, Decadent and delicious. Using small frozen Lobster tails makes it affordable. Moreton Bay (Balmain) bugs also work well at less cost. A combination of both lobster and bug works great. Or lash out and use live lobster for an expensive treat.
Make the stock well ahead of time. Prawn heads really add depth of flavour. Lobster heads even better.
Ingredients
Stock:::
10 Prawn shells and heads
4 Lobster tail shells
50g Butter
2l Water
4 shallots finely chopped (Bottom)
1/2 small onion finely chopped
4 cloves garlic finely chopped
150 ml Lambrusco white wine
50g Butter
10ml Worcestershire sauce
Dashes of Tabasco sauce (to taste)
1 Tbs fresh thyme
60ml Sherry (brandy)
1 tsp paprika powder
2 Tbs Tomato Paste
Grind of black pepper.
--------------------------------
Rissotto::
1/2 Onion (white)
330g rice Aborio
2 tbs peanut oil
2 Tbs salted butter
250ml Lambrussco white wine
1.25L prawn lobster stock
45g Parmesan cheese
Lobster - Bug pieces
------------------------------
Butter Beurre::
400g Salted Butter at room temp
1 Tbs water
2 tsp lemon juice
1 tsp sherry
4 Lobster whole tail meat
Method::
To make the stock::
Roughly chop and then saute all the shells and heads in butter for 5 minutes and then roast at 180° for 30mins
Add the shells to a large saucepan and cover well with water. Simmer covered for 2 hours. Blitz in a blender and return to a medium saucepan and simmer 30 minutes covered. Strain the stock into a jug and set aside
In a medium saucepan over low heat melt 50g of butter. Then sweat the shallots, onions and the garlic. Add the wine and reduce to half.
Add the worcestershire sauce, tabasco, and thyme and then simmer 1 minute. Add the sherry, paprika and the prepared stock and simmer 1 minute. Stir in the tomato paste and grind in some pepper. Adjust flavours to taste. Reduce till 1.25L
To make the Risotto::
Heat the wine in small saucepan and reduce by 1/2 (10 mins)
Heat the prepared stock till simmering in a separate saucepan
In a large deep saucepan heat oil and 2 Tbs butter. Add the finely chopped onion and cook 2 minutes.
Add the rice, cook 3 minutes, gently stirring constantly.
Add the reduced wine and cook till absorbed.
Add simmering stock 200ml at a time, stirring till the liquid is absorbed. If you can form a puddle in the rice then all the liquid is not absorbed. Repeat till the rice is aldente, 20 minutes. For the last ladles use the reserved butter beurre. Rice is cooked when just past al dente. Just before its cooked with the last ladle (of beurre) add in the parmesan cheese, stray lobster bits. It's done when the rices is fluid but not liquid. You will have some butter beurre left over which can be drizzled over the split lobster tails.
To make the Beurre Monte::
In a double boiler heat the water, sherry and lemon juice and add the butter a large spoonful at a time while whisking to create an emulsion. This will take about 5 minutes to do properly.
15 minutes after starting the rice, gently poach the lobster tails in a butter beurre for 8 minutes. Reserve the beurre for the last ladle into the rissotto. Cut the tails in half lengthways.
Serve in a bowl with the butter poached lobster tails on top.
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