Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Lobster risotto recipe
Ingredients
1 lobster of approximately 750 g
350 g arborio rice
Dry white wine
1 carrot
2 stalks of celery
1 tomato
1 onion
1 shallot
2 large cloves of garlic
1 bay leaf
50g butter
40 g of mascarpone
The zest of half a lemon
Salt and pepper seasoning
Parmesan cheese
Capers
Lobster broth recipe
Start by making the broth. If your lobster is frozen, let it thaw completely before cooking. Bring 1.5 liters of water to the boil in a pot, replacing a glass of water with a glass of white wine if desired. Meanwhile, cut the onion and carrot - previously cleaned and peeled - into small pieces. Also cut the celery and tomato into small pieces.
Place the lobster in boiling water. Let it boil for 4 minutes before removing it from the water. Remove the shell and head of the lobster and place them in the broth with the vegetable pieces and the bay leaf. Reserve the lobster meat.
After boiling, simmer over low heat for around twenty minutes. Take the opportunity to cut the lobster meat into pieces. Then remove the vegetables, bay leaf and shells from the broth.
Lobster risotto recipe
Cut the garlic and shallot into small pieces and brown them for 1 to 2 minutes in a large pot with olive oil. Add the rice and cook for 1 to 2 minutes, stirring regularly so that it does not stick. Pour in 70 ml of white wine (or the equivalent of water depending on your preference) and mix constantly for a minute. It is important to stir the rice all the time at this stage to prevent it from sticking.
Pour in 2⁄3 of the lobster broth and cook for about 5 minutes, stirring everything from time to time. The rice should have absorbed most of the liquid. Gradually pour in the rest of the broth so that the rice has time to absorb it. The beans should be translucent, with a core still visible and an al dente texture. This should take around twenty minutes.
Add the lemon zest, butter, mascarpone and season. Continue to stir the risotto while it is on the heat. It is ready when its consistency thickens and its texture becomes very creamy.
When serving, add capers and serve parmesan on the side.
icon
Free shipping
For orders over 99 €
icon
International Shipping
Tax and customs included
icon
Customer service 7/7
Quick response to your requests
icon
Secure payment
Safe purchase guarantee
Leave a comment
Log in to post comments