Lobster Risotto with Creamy Tomato Sauce
Pairs Well With
- 5 lobster tails (about 14 ounces total)
- Juice from 1 lemon
- 1/2 teaspoon salt
- About 4 quarts water
Bring water to rolling boil. Add lemon juice and salt. Poach one tail at a time, keeping water at rolling boil, for 4 minutes. Remove and drop into ice water. When cool, slice open back with kitchen scissors and remove tail in single piece from shell; repeat until all tails have been poached. Set aside shells to use in making Lobster Broth. Cut tail meat in half lengthwise, then into bite-size pieces. Cover and refrigerate.
- Shells from lobster tails
- 1 bottle Merry Edwards Chardonnay
- 32 ounces seafood broth
- 4 cups water
Place shells in cooking pot. Add wine and seafood broth and bring to low boil. Cook for approximately 30 minutes until reduced to about 6 cups liquid.
- 6 cups Lobster Broth (see recipe above)
- 1 large leek, white portion only – chopped
- 7 cloves garlic, peeled & chopped
- 3 tablespoons olive oil
- 2 cups Arborio rice
- 7 ounces fire-roasted chopped tomatoes
- 1/2 cup whipping cream
- Sea salt and freshly ground pepper
- 1 small bunch chives, chopped
- 1 cup freshly grated Parmesan cheese (optional)
In a large, heavy gauge frying pan, sauté leeks and garlic in olive oil over medium heat until clear and soft. Add rice and cook until light brown, about 3 minutes. Add warmed stock, 3/4 cup at a time, adding more as absorbed. When all liquid has been incorporated, add tomatoes, cream and lobster. For an even richer version, parmesan cheese may also be incorporated at this time; heat until melted. Add salt and pepper to taste, toss to mix with chopped chives and serve.
Accompany with freshly harvested, steamed broccoli and homemade buttermilk biscuits. Merry adds a side salad of Butter Crunch lettuce from her garden, along with avocado and mandarin orange slices, tossed with Ken’s Famous Dressing.