Lobster and risotto with shellfish stock
  • Temps de préparation: 60 minutes
  • Temps de cuisson: 40 minutes
  • Nombre de personnes:
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Lobster and risotto with shellfish stock

By 28 February 2023

Ingredients

Instructions

  • 3 Lobsters
  • 4 shallots
  • 25 cl Jura white wine
  • 35 cl Liquid cream
  • 40 g semi-salted butter
  • 2 tbsp. coffee Curry
  • Salt
  • Pepper

For the risotto:

  • 300 g Arborio rice
  • 1 onion
  • 15 cl Dry white wine
  • 1 l Shellfish fumet (Ariaké)
  • 2 tbsp. tablespoons olive oil
  • 20 g Butter
  • 0.5 Bunch of chives
  • Salt
  • Pepper
  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters into boiling water for 10 minutes.
  3. Drain them and let them cool. Cut them in half lengthwise, shell the tails and claws.
  4. Cut the flesh into pieces. Keep warm.
  5. Peel, chop the shallots and melt them in a frying pan with 40 g of butter, sprinkle them with curry and mix for 1 min.
  6. Add the wine, fresh cream, salt, pepper. Let simmer for 5 minutes and mix. Keep warm.
  7. Prepare the risotto. Melt the peeled and chopped onion in a saucepan with the oil and butter.
  8. Add the rice and mix for 2 minutes. For in the wine and let it evaporate. Salt, pepper.
  9. Add the hot stock as the rice absorbs it, stirring constantly.
  10. Add the chopped chives.
  11. Divide the risotto and the lobster among the plates and cover with the sauce. Serve immediately.
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Lobster and risotto with shellfish stock

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