Lobster and Asparagus Risotto

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Ingredients

Risotto:

  • 4 cups of lobster stock
  • 2 tablespoons of olive oil
  • 4 of green onions, chopped
  • 1 cup of Arborio or sushi rice
  • 2 pounds of asparagus, ends trimmed and cut into 2-in. pieces
  • 2 one and half LB lobsters cooked (see lobster stock) 

Lobster Stock:

  • 1 chopped carrot 
  • 2 Shallots chopped 
  • 2 bay leaves 
  • 1/4 tsp red pepper flakes 
  • Salt 

Put 6 cups water in bottom of lobster pot (steamer). Add chopped carrot, shallots, bay leaves, salt and pepper flakes. Bring to boil and steam lobsters till cooked through. Remove lobsters from steamer and let cool. Strain lobster stock with a sieve to remove all debris. Shuck the lobster and put meat aside 

Heat oil in large pan. Add onions and rice and cook, stirring until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time and cook , stirring constantly until most all the broth is absorbed before adding more. Cook until rice is al dente, about 20 minutes and add more liquid if necessary. About 5 minutes before rice is done add asparagus, butter, parmesan and lobster. Cook until asparagus is tender- crisp.

Friday, August 2, 2013