Lobster Risotto

Name: Lobster Risotto
Cuisine: South African
Ingredients: 950 g Lobster Tails, in shell; 30 ml Plant Butter; 15 ml Lemon Juice; Salt; Black Pepper; 30 ml Plant Butter; 2 Red Onions, diced; 3 Garlic Cloves, minced; 30 ml Tequila; 250 ml Risotto Rice; 170 ml Dry White Wine; 1250 ml Fish or Chicken stock, vegetable stock can also be used; lobster shells from the lobster tails; 1 Lemon-zest only; 1 tbsp dried Parsley; 1 Bay leaf; 1 tsp dried Dill; Salt; Black Pepper; 125 ml grated Pecorino Romano Cheese; 60 ml Orley Whip

Sean Strydom @Sean_Strydom

Port Elizabeth

Lobster Risotto

Sean Strydom @Sean_Strydom

Port Elizabeth

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Lobster Meat:
950 g Lobster Tails, in shell
30 ml Plant Butter
15 ml Lemon Juice
Salt
Black Pepper
Risotto
30 ml Plant Butter
2 Red Onions, diced
3 Garlic Cloves, minced
30 ml Tequila
250 ml Risotto Rice
170 ml Dry White Wine
1250 ml Fish or Chicken stock, vegetable stock can also be used
lobster shells from the lobster tails
1 Lemon-zest only
1 tbsp dried Parsley
1 Bay leaf
1 tsp dried Dill
Salt
Black Pepper
125 ml grated Pecorino Romano Cheese
60 ml Orley Whip

Steps

1

Pick up the lobster tail and cut the hard, outer shell down the middle all the way down to where the shell meets the tail.
2

Pull the shell open as much as you can to access the meat.
3

Use your fingers to gently and carefully pull the meat away from the shell walls and gently lift the meat out. Gently pull by the meat to completely pull it out of the shell.
4

Dice the lobster meat into small pieces and set aside. Add shells to the stock pot.
5

Combine stock, dried herbs, lemon zest, salt, and pepper with the lobster shells in a stock pot and heat it until just starts to simmer. Turn the heat down to low.
6

Heat up a large cooking pan over medium-high heat and add butter. Let butter melt and add diced lobster meat. Season with a little salt, pepper, and lemon juice.
7

Stir and cook just until lobster meat turns opaque and take it out of the pan and set aside.
8

Lower the heat to medium, add a little more butter to the pan, and add diced onions to the pan. Sauté onions until it starts to brown and add garlic. Sauté just until garlic is fragrant, and add rice.
9

Stir and let rice sauté for a minute or so. Pour in Tequila and mix well, and let rice soak it up.
10

Pour in half of the white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine.
11

Once wine is absorbed, stir and pour in about a 1/2 cup of hot broth. Stir and let rice simmer and absorb the liquid.
12

Pour in remaining wine, stir and let it absorb as it cooks.
13

Continue to add about 2/3 cup of hot broth at a time and letting the rice absorb the liquid before each addition. Remember to stir often, before and after adding the liquid to rice.
14

When rice is almost done, add back lobster meat and grated Pecorino Romano cheese, stir, and let the cheese melt into the risotto.
15

Stir in Orley Whip and let it heat through for a minute or so.