Maine Lobster Risotto with English Peas and Tomato Concasse

By: The Culinary Institute of America

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Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Risotto. The sweet peas, saffron, and tomato concasse highlight the sweet and buttery flavor of the lobster.

Yield: 8 Portions

Ingredients

Lobster Risotto

Lobster stock 6 cups
Butter, unsalted 4 Tbsp.
White onion, medium-size, 1 cup very finely chopped
Shallot, minced 3 Tbsp.
Saffron a pinch
Risotto rice 1 cup
Brandy ½ cup
Peas, blanched ½ cup
Salt 1 Tbsp.
Ground black pepper ¼ tsp.
Lobster butter, softened 2 oz.
Lobster, diced 1 ½ cups
Parmigiano Reggiano cheese, ½ cup freshly grated

Tomato garnish

Basil, chopped 2 Tbsp.
Tomato concasse ½ cup
Olive oil 3 Tbsp.
Lemon, juice of 1 Tbsp.
Lemon zest 1 tsp.
Maldon Salt as needed
Chive, chopped as needed

Directions

For the risotto: Bring the lobster stock to a slow boil and keep at a very low simmer throughout the process of cooking the risotto.

Place a large, heavy saucepan on a burner over medium-low heat and slowly melt the butter; cook until the butter just starts to brown. Using a wooden spoon, stir in the finely chopped onion and shallot and cook very slowly in the butter until the onion is thoroughly softened but not at all brown. Add the unwashed rice and stir into the softened onion – shallot mixture. Raise the heat to medium and cook, stirring constantly, until the rice is thoroughly coated with the fat. Do not let the rice brown. Add the brandy and simmer until the liquid has evaporated.

Pour in about 1 ½ cups of barely simmering stock and stir to mix with the rice. It will bubble fiercely at first and then settle down to a gentle simmer. Stir continuously during this first addition of stock to make sure the rice absorbs it at a constant pace. As soon as most of the liquid has been absorbed and the rice is swimming in a little sea of thickened stock, stir in another cup or so (there is no need to be precise here) of simmering stock. Once this has been absorbed, start adding the stock by half-cupful’s, stirring frequently and testing the rice for doneness every few minutes. You may not need all the stock. The rice is done when it is not quite al dente, that is, when there is a little more bite left in the kernel than is desirable. Add the salt and pepper and stir to combine.

For the tomato garnish: In a small bowl, combine the basil, olive oil, tomatoes, lemon zest, and juice. Stir to combine. Remove from the heat and immediately stir in the peas and the lobster meat. Add the lobster butter and stir until melted and warmed through. Add all the grated cheese, mixing thoroughly but quickly. Cover the saucepan and set aside for 3 minutes to let the rice settle and continue cooking in its own heat. Serve immediately, in hot bowls, garnished with the tomato and the Maldon salt.