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Ingredients


4 ounces of carnaroli rice
1/2 each lobster
onions
carrots
celery
1 quart of water
2 each garlic cloves
bay leaves
black peppercorn
1 quart of water
1/2 cup of brandy
1 each shallots
1 cup of olive oil
1 table spoon of tomato paste
1 cup of white wine
Few Tarragon leaves

Lobster "risotto"


Preparation

Boil the live lobster in water for about 6 to 8 minutes, then chilled in ice water. Remove the lobster meat and wash the shells. Roast the shells in a hot oven until crispy. Put the roasted shells in a pot with carrots, celery, onions,bay leaves and the garlic cloves, toasted together with the tomato paste, add the water and the brandy simmer for two hours, remove the shells and the bay leaves, blend the water with the vegetables, strain first into a regular mesh strainer then into a fine mesh strainer, re-put the liquid in a mew sauce pan and reduce by half of the liquid volume, keep it warm. In a small casserole heat it up with the butter and add the fine chopped shallots, add the carnaroli rice, splash in the wine and evaporate the alcohol content, at this point start to adding ladle of the lobster broth, continuing stirring until the rice rich the al dente texture, add some of the lobster cut it in diced into the rice, remove out of the flame adding fresh chopped Italian parsley and extra virgin olive oil, garnish with the shell and some lobster meat previously sauteed in skillet with butter and tarragon sprigs. Serve.




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