Lobster Apocalypse Part 3: Lobster Risotto

Lobster Apocalypse Part 3: Lobster Risotto

Recipe by William Colsher

Yield: 2 "main course" servings

Ingredients

• 2 Small Lobsters
• 1 Egg White
• 1 Medium Shallot, finely diced
• 1 Cup Vialone Nano rice
• 1 Cup Dry White Wine
• 2 Tbs Butter
• 2 Tbs Extra Virgin Olive Oil

Cooking Directions

1. Make Lobster Stock with the lobsters. Refrigerate the meat and let the stock cool.
2. Pour the lobster stock into a clean saucepan.





3. Whisk the egg white with 1/4 cup cold water until frothy and stir it into the lobster stock.





4. Bring the stock to a boil over medium high heat, stirring gently until the egg white coagulates, trapping most of the impurities.





5. Strain the stock through a double layer of cheese cloth into a clean saucepan and set aside over low heat, covered.
6. Place the butter and oil in a large saucepan over medium heat.
7. When the butter has melted and the foam subsides add the shallot and cook until softened. Do not allow the shallot to color.
8. Add the rice and cook, stirring constantly until it begins to become translucent.





9. Reduce the heat to medium-low and carefully add the white wine. Cook, stirring constantly until the wine is absorbed.
10. Add the reserved lobster stock to the rice 1/2 cup at a time. Stir regularly and do not add additional stock until he previous 1/2 cup has been absorbed. Continue until the rice reaches your desired degree of tenderness. (The quart of stock that the recipe yields should be enough for 1 cup of rice. If not, simply use hot water.)
11. When the rice is ready, chop the reserved lobster meat into large pieces and stir it in. Cook for a minute or two to finish the lobster, taste for seasoning, and serve immediately.

Notes:

This recipe makes enough risotto for 4 "first course" size servings. If you plan to use it that way, use three small (1 1/4 lb.) lobsters instead of two.

I prefer Vialone Nano rice, but it can be a little hard to find. Carnaroli or Arborio are just fine.