Recipe of the Week


Prep Time: 2 Hours
Yields: 2 Servings

For those who have not had risotto, it is one of Italy’s best known rice dishes. Arborio is the round short grain Italian rice of the Po Valley and this dish cannot be made without this ingredient. Regular rice will not do. Arborio is available at most specialty stores.

1¼ pounds lobster
1 cup asparagus tips
1 cup arborio rice
¼ cup extra-virgin olive oil
¼ cup minced shallots
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup thinly sliced garlic
¼ cup diced tomatoes
salt and black pepper to taste
granulated garlic to taste
½ cup grated Romano cheese
2 tbsps cold, chipped butter
1 tbsp minced tarragon leaves

In a large stockpot, bring 6 quarts lightly salted water to a boil. Poach lobster 8–10 minutes or until tail floats, being careful not to overcook. Remove lobster from pot and allow to cool. Reserve poaching liquid and set aside. When lobster is cool enough to handle, remove meat from tail, claws and knuckles, reserving body and shells. Remove black vein and discard. Slice tail meat into ⅛-inch slices and reserve along with claw and knuckle meat. Cover meat with plastic wrap and set aside. NOTE: This may be done 1 day in advance, reserving lobster meat in refrigerator until ready to use. When ready to cook risotto, bring reserved lobster poaching liquid back to a boil and add lobster body and shells. Simmer until stock is reduced to 3 quarts, 1–1½ hours. Strain stock, discarding body and shells. Set stock aside. In a heavy-bottomed sauté pan, heat olive oil over medium-high heat. Add shallots, bell peppers and sliced garlic then sauté 3–5 minutes or until vegetables are wilted. Add tomatoes and cook 5–7 minutes or until tender and slightly breaking apart. Add rice, blending well into seasoning mixture. Cook 3–5 minutes, stirring constantly. Add reserved lobster stock, one (6-ounce) ladle at a time, stirring constantly until rice absorbs liquid. Continue this process, stirring continuously, until risotto is creamy and texture is al dente, approximately 20 minutes. Add asparagus tips, blending well. Season to taste with salt, pepper and granulated garlic. When ready to serve, add lobster meat except claws, stirring well into mixture. NOTE: Additional stock may be needed to retain moisture and creaminess. Prior to serving, fold in Romano cheese and butter, blending well. Add lobster claws, pressing carefully into hot rice mixture to heat thoroughly, keeping whole and taking care not to break. Adjust seasonings if necessary. To serve, place an equal portion of risotto in the center of each bowl, garnish with lobster claw then sprinkle with tarragon. NOTE: Additional stock may be added at any time prior to service to maintain moisture.


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