KPK COOKS!

I tried this for the first time when Ryan, Jen, Annie and Kevin came for dinner. Fun night playing ladder golf in the yard.

Lobster Stock

• 4 lobster carcasses
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/2 chopped onion
• 2 carrots diced
• 2 celery stalks
• 1/4 tsp. red paper flakes
• 2 bay leaves
• 1 tsp. thyme and tarragon
• 1tsp. salt 1/2 tsp. ground black pepper
• 1 cup white wine

In a large stock pot, heat olive oil over medium heat. Add garlic, onions, carrots, and sauté for 5 min. Add wine, carrots, celery, red pepper flakes, thyme, tarragon, salt and pepper. Add lobster carcasses and bring to a boil. Romove from heat and let cool. Strain and discard solids. Set aside until ready to use.

Risotto:

• 3 tablespoons olive oil
• 1 small onion
• 2 cups aborio rice
• 1 cup white wine
• 4 - 5 cups lobster stock
• 1 cup chopped shitake mushrooms
• Meat from 4 cooked lobsters
• 1/2 cup asiago cheese, shredded
• 2 tablespoons butter
• 1 cup peas

Heat olive oil in saucepan. Add onion, garlic and until soft. Stir in rice and add wine and mushrooms and cook until reduced. Add stock, 2 cups at a time and cook until al dente. Add salt, pepper and butter. Add lobster, peas and asiago cheese. Serve. Feeds 6 people, but we only fed 5, we loved it!