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Since I had leftover lobster (from a clambake) I wanted to put it to better use than on a lobster roll!
From Epicurious- January 1998
Serves 4- but all things considered, I'd say it can serve twice that!
* indicates extra ingredients not called for in this recipe
Ingredients:
2 8-ounce uncooked lobster tails (I had that plus claw meat)
1 can o' crab, juice reserved*
3 1/2 cups canned low-salt chicken broth
3 tablespoons black truffle oil (this stuff isn't cheap- so a good sub would be extra virgin olive oil or walnut oil maybe)
3/4 cup chopped carrots (as a time saver I had chopped carrots in a bag)
1/4 cup chopped shallots
1 cup arborio (risotto) rice (I used 1 1/4 cup- no more- just to get the liquid cut down XD)
1/4 cup brandy (one nip is more than enough- I actually reserved a tablespoon for a different recipe)
1/3 cup whipping cream
1/3 cup chopped fresh chives (I used about a half of 1/3, dried)
Pinch or two of parsley*
One can white asparagus, drained*
One can green asparagus, drained*
salt and pepper to taste
pinch or two- no more! - of Old Bay seasoning*
Prep:
Preheat oven to 425 degrees Fahrenheit. Cook lobster tails (with shells on) in large pot of simmering salted water until cooked through, about ten minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells and cut meat into 1/2 inch pieces.
Er...considering my meat was already cooked I skipped this step completely :P However, I did cut it up and reserved it in the fridge before re-cooking it, so as not to lose the flavor.
Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain thru fine sieve. Reserve lobster broth; discard shells.
....Um...lets NOT, and say we did please :P
~ Because 1.) This will destroy your blender (all those shells...pleh...and what if you want to make a margarita afterwords :P) and 2.) the OTHER way- and far better- is IF you have the shells, put them in a cheesecloth and just dunk in the chicken broth- THAT will impart the flavor big time (and you can just take out the bag in 10 minutes or so) and 3.) You remember the can o' crab right? This is why I said SAVE THE JUICE - you can get away with this as a sub when you add it right to the broth !!!
Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes.
I will say- just remember, with risotto, less is more- so pour in the chicken broth slowly (maybe 1/2 cup to a cup at a time) so that way it can absorb it all as it is cooking!
Add lobster, can o' crab and cream; add asparagus; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper, and add parsley and stir in just a -little- bit of that Old Bay- since a little goes a LOOOOONG way :P.
Enjoy folks!
From Epicurious- January 1998
Serves 4- but all things considered, I'd say it can serve twice that!
* indicates extra ingredients not called for in this recipe
Ingredients:
2 8-ounce uncooked lobster tails (I had that plus claw meat)
1 can o' crab, juice reserved*
3 1/2 cups canned low-salt chicken broth
3 tablespoons black truffle oil (this stuff isn't cheap- so a good sub would be extra virgin olive oil or walnut oil maybe)
3/4 cup chopped carrots (as a time saver I had chopped carrots in a bag)
1/4 cup chopped shallots
1 cup arborio (risotto) rice (I used 1 1/4 cup- no more- just to get the liquid cut down XD)
1/4 cup brandy (one nip is more than enough- I actually reserved a tablespoon for a different recipe)
1/3 cup whipping cream
1/3 cup chopped fresh chives (I used about a half of 1/3, dried)
Pinch or two of parsley*
One can white asparagus, drained*
One can green asparagus, drained*
salt and pepper to taste
pinch or two- no more! - of Old Bay seasoning*
Prep:
Preheat oven to 425 degrees Fahrenheit. Cook lobster tails (with shells on) in large pot of simmering salted water until cooked through, about ten minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells and cut meat into 1/2 inch pieces.
Er...considering my meat was already cooked I skipped this step completely :P However, I did cut it up and reserved it in the fridge before re-cooking it, so as not to lose the flavor.
Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain thru fine sieve. Reserve lobster broth; discard shells.
....Um...lets NOT, and say we did please :P
~ Because 1.) This will destroy your blender (all those shells...pleh...and what if you want to make a margarita afterwords :P) and 2.) the OTHER way- and far better- is IF you have the shells, put them in a cheesecloth and just dunk in the chicken broth- THAT will impart the flavor big time (and you can just take out the bag in 10 minutes or so) and 3.) You remember the can o' crab right? This is why I said SAVE THE JUICE - you can get away with this as a sub when you add it right to the broth !!!
Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes.
I will say- just remember, with risotto, less is more- so pour in the chicken broth slowly (maybe 1/2 cup to a cup at a time) so that way it can absorb it all as it is cooking!
Add lobster, can o' crab and cream; add asparagus; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper, and add parsley and stir in just a -little- bit of that Old Bay- since a little goes a LOOOOONG way :P.
Enjoy folks!
Category Photography / Still Life
Species Monkey
Size 960 x 540px
File Size 501.8 kB
Super easy. To prepare, I get two containers of mushrooms, one of shiitake mushrooms and one of "baby bella" cremini mushrooms. Clean the mushrooms and if you like them smaller to eat than just their natural size, chop them up a bit. (Also, I remove the stems of shitakes - just from personal preference.) I also set out about 2 cups of dry arborio rice, and get one box of beef broth (you can also use like four and a half cups of water, and add beef bouillon).
Get a big stock pot, and heat up several tablespoons of olive oil on medium heat until it starts to shimmer. Dump in the mushrooms and the dry rice. Sautee, stirring often, until the rice has gotten a slight bit of golden color to it, just a few minutes. The mushrooms will start to stick to the bottom of the pan. Open up your box of broth, and pour a little in, around a cup. Stir this until all the broth has been absorbed and the rice begins to stick to the bottom of the pan. Add another cup of broth and stir until absorbed. Repeat until all your broth is used up and you've got a creamy sauce forming in puddles in the rice.
Test a few grains of rice for tenderness (just eat 'em) and see if they are soft enough. Usually they will be, but if needed you can add a little bit of water to continue cooking until tender. Add salt to taste, maybe a little garlic powder, and serve!
For me, this process usually takes around 30 minutes of near-constant tending. It was sort of rough the first time I did it, but now it feels easy. And the results are so simple and delicious!
Get a big stock pot, and heat up several tablespoons of olive oil on medium heat until it starts to shimmer. Dump in the mushrooms and the dry rice. Sautee, stirring often, until the rice has gotten a slight bit of golden color to it, just a few minutes. The mushrooms will start to stick to the bottom of the pan. Open up your box of broth, and pour a little in, around a cup. Stir this until all the broth has been absorbed and the rice begins to stick to the bottom of the pan. Add another cup of broth and stir until absorbed. Repeat until all your broth is used up and you've got a creamy sauce forming in puddles in the rice.
Test a few grains of rice for tenderness (just eat 'em) and see if they are soft enough. Usually they will be, but if needed you can add a little bit of water to continue cooking until tender. Add salt to taste, maybe a little garlic powder, and serve!
For me, this process usually takes around 30 minutes of near-constant tending. It was sort of rough the first time I did it, but now it feels easy. And the results are so simple and delicious!
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