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Place the lobsters in boiling water. Cook for 10 to 20 minutes.
Before removing meat from the lobsters, leave them in cold water. Remove the meat from the tail and claws and cut lobster meat into 1/2 inch pieces.
Break and reserve the shell and heads of the lobsters. Bake them in the oven at 180 degrees C for 15 minutes before blending them with half of the fish stock.
Strain the mixture through a fine sieve to retain the lobster stock.
Bring the rest of the stock to simmer. Keep it on a hot stove.
Pan fry the butternut squash and shallots in the olive oil for 2 minutes. Add the rice and a little wine to the pan and stir. Keep adding small amounts of wine gradually and stir often until the wine is absorbed.
Gradually add the lobster stock and 3/4 of the fish stock and continue stirring. Simmer until the rice is just tender and the mixture becomes creamy. Add the remaining fish stock as needed.
Next, stir in the lobster meat and cream to the risotto mixture. Remove from heat when it starts bubbling.
Sprinkle over some chopped fresh chives and finish with a light seasoning of salt and black pepper.
- 1.5 kg of fresh lobster
- 1L fish stock
- 1/2 butternut squash (peeled and diced)
- 4 shallots (chopped)
- 250g rice
- 100ml white wine
- 70ml double cream
- Olive oil
- Fresh chives
Publication Date: January 28, 2015.