Serves: 8 as an appetizer.
Ingredients:
4 live lobsters (1¼ pounds each)
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter at room temperature
2 large (2 ounces) shallots, peeled and finely diced
1 teaspoon sea salt
4 ounces fresh chanterelle mushrooms, cleaned, trimmed and sliced
1½ cups carnaroli rice
2 quarts chicken stock (preferably homemade)
1½ cups Lobster Stock (see recipe)
2 teaspoons chopped chives
Procedure:
Plunge the lobsters in lightly salted boiling water and cook for 6 minutes. Transfer the lobsters to an ice bath to chill. Drain well and and place on a cutting board.
Snap off the claws and knuckles. Separate the tails from the bodies. Split the tails in half lengthwise. Remove the tail meat, reserving shells, cut into four bite-size pieces each, and set aside. Crack open the knuckles and claws, reserving shells, remove the meat and set aside with the tail meat. Divide the lobster into eight little piles or portions on a baking sheet. Cover with foil and refrigerate.
Rinse the lobster head and body in cold water. Carefully remove the gritty bitter sac and discard. Cover and refrigerate all the shells from the lobsters if you are making lobster stock.
Bring the chicken stock to a boil in a stockpot. Reduce the heat to maintain a gentle simmer. In a saucepan bring the lobster stock to a boil, reduce the heat to the lowest setting, cover with the lid slightly ajar, and keep warm.
Heat the oven to 160 degrees.
In a heavy bottomed saucepan, heat the olive oil with 2 tablespoons of the butter. Add the shallots and salt, and sauté over moderately high heat, stirring often, until the onion is translucent and cooked through, about 10 minutes. Add the mushrooms and sauté until the liquid from the mushrooms has evaporated. Add the rice and stir, making sure each individual rice kernel is coated with oil. Sauté, stirring constantly for a few minutes to toast the rice. It will change from translucent to slightly opaque.
Add about ½ cup of simmering chicken stock to the rice, stirring constantly. The stock will evaporate quickly. Add another ½ cup of chicken stock, stirring. Continue to add stock, ½ cup at a time, stirring frequently, as the chicken stock is absorbed into the rice but before it evaporates completely. The rice should never look dry. Regulate the heat so the stock boils rapidly. The rice should be cooked al dente--or firm to the tooth -- in 15 to 18 minutes. Taste after 13 minutes and every minute thereafter to be sure not to overcook, until the risotto is cooked al dente and a bit runny. If it seems too stiff or dry add a few tablespoons of stock (keep in mind you may not need all the chicken stock). Stir in the remaining butter.
Ten to twelve minutes before the risotto is finished, heat the lobster, covered, in the oven. Check after 7 minutes. The lobster should be heated through but not overcooked.
Divide the risotto among 8 heated rimmed soup bowls and arrange a portion of lobster on top of each. Spoon the lobster stock over and around each portion. Garnish with chives and serve right away.
Chef's Note: Be sure to use a wooden spoon rather than metal to stir the rice. Metal spoons conduct heat and get too hot to handle without a potholder.
Lobster Stock Ingredients:
4 tablespoons extra virgin olive oil
Reserved lobster shells from 4 lobsters
2 medium (1 pound) onions, root end removed, peeled, and coarsely chopped
2 to 3 (1/2 pound) carrots, peeled and coarsely chopped
2 garlic cloves, peeled and chopped
1 bulb fennel, washed and coarsely chopped
2 stalks celery, washed and coarsely chopped
1 leek, trimmed, carefully washed to remove any sand, and coarsely chopped
2 cups canned whole tomatoes, chopped
1 cup dry white wine
Salt
Bouquet garni (bay leaf, peppercorns, thyme)
8 tablespoons (1 stick) unsalted butter
Lobster Stock Procedure:
Heat olive oil in a stock pot. Add the lobster shells and brown on all sides, about 10 to 15 minutes. Add all the vegetables except the canned tomatoes and simmer the mixture gently for 10 minutes. Add the white wine and cook over high heat until all the wine has evaporated. Add the tomatoes and simmer for 10 minutes. Pour in 1 quart boiling water and the bouquet garni. Bring to a boil, lower the heat, and simmer gently for 1 hour. Strain the sauce through a fine strainer and return it to a clean pan. Cook the sauce until about 1 1/2 cups remain. Taste and add more salt if you like. Whisk the butter into the sauce just before serving.
Submitted By: Chef David Reynoso
Recipe Author: Chef David Reynoso
Chef's Background:
Chef Positions: Italian Trattoria Mangia, Kenosha, Wisconsin
Tuttaposto Mediterranean Tavern, Chicago
Pades Restaurant, Verden, Germany
Spoodles at the Walt Disney World Boardwalk Resort in Orlando, Florida,
Café Louis
The Butcher Shop
B&G Oysters
Al Forno
Awards: Won 2006 StarChefs.com Rising Stars Award
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2010/10/recipe-david-reynoso-s-lobster-risotto-for-presid-0.54661500.html+&cd=18&hl=en&ct=clnk&gl=us
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2010/10/recipe-lobster-stock-0.54659600.html+&cd=1&hl=en&ct=clnk&gl=us