Lobster recipes

Lobster, Pea and Leek Risotto

Serves 2 | Prep time: 10 | Cooking time: 25

Ingredients:

Risotto Base: 40g Butter 1 Leek 1 Large Garlic Clove 175g Arborio Rice 100ml Dry White Wine 900ml Fish Stock (x1 Fish Stock Cube)

Pea Purée: 15g Butter 1 Medium Shallot (or x2 small ones) 100ml Fish Stock 200g Frozen Peas

To Finish: 2 tbsp Mascarpone 200g Picked Lobster Meat 50g Fresh Baby Spinach (washed) 25g Roasted Walnuts Parmesan (grated on top) 25g Sun-dried Tomatoes (optional)  

Method

Cook Risotto Base
  1. Put 1 litre of fish stock in a pan and gently heat
  2. Remove the root end and top green end from the leek
  3. Wash in between the green layers and dice the leek into 2cm cubes
  4. Melt the butter in a large saucepan and when it is hot, add the leek. Sweat the leek for 5 minutes
  5. Peel and finely chop the garlic clove. Add to the softened leek and cook for 2 minutes
  6. Wash the rice and add it to the saucepan. Stir to combine the rice with the leek
  7. Add the white wine and stir over a medium heat until the wine has nearly evaporated
  8. Cook the risotto, adding a ladle full of the fish stock at a time. Make sure the liquid has been absorbed before adding the next ladle full
  9. Keep adding the liquid and stirring in between the additions of stock. Continue this process until the rice is cooked (about 20 minutes). You may not need to add all of the stock. Stop adding the liquid as soon as the rice is cooked.
  Make Pea Purée
  1. Peel and roughly chop the shallot
  2. Melt 15g of butter in a small saucepan and add the shallot and cook for 5-8 minutes until it is soft
  3. Add 100ml of the fish stock to the shallot and bring to the boil
  4. Add the frozen peas and cook for 2 minutes
  5. Blend the peas and shallot in a food blender and set aside
  Finish The Dish
  1. Add the pea purée to the cooked risotto rice, stir through the mascarpone, half the lobster meat and baby spinach
  2. Stir on a low heat until the spinach has wilted
  3. Plate up onto two plates, topped with roasted walnuts and grate as much parmesan as you desire
  4. Add the rest of the lobster meat and sun-dried tomatoes (if using).
Enjoy and Happy Valentine’s Day!

  Thanks to Chef Ali Pumfrey for creating us this sensational recipe 

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