Chester's Lobster Risotto

Created by dilangeland, Monday, 10 December 2007

Description

This recipe is courtesy of Jay Coburn the former Owner and Executive Chef of restaurant Chester in Provincetown. Jay will soon be opening Chester at Home a gourmet catering firm that will create small dinner parties and intimate events. Find out more at www.chesterrestaurant.com. Jay says that this dish is great for a dinner party because it can be prepared in advance, held and then quickly completed just before service. (See tip in the recipe).

The secret to this dish is the delicious stock. You can make a simple version by boiling the lobster bodies in water to cover for 20 minutes, but Jay’s version is much better. We prepared the lobsters by boiling them but at the restaurant they kill the lobsters first and then steam the bodies, claws and tails separately. Our approach works but the restaurant way yields more flavorful meat although we know that many home cooks are uncomfortable doing it that way. Either way keep the meat a little under done so it doesn’t over cook when heated in the risotto.

Ingredients

At a glance

Region

Cape Cod (Massachusetts)

Main Ingredient

Cuisine

Cooking Method

Difficulty

Serves

Six

Serves 6 for a main course.

Stock Ingredients

3 1-1/2 pound lobsters

2 Tbsp plus 1/4 cup olive oil

8 cloves of garlic, peeled and chopped

3 medium onions, peeled and roughly chopped

3 medium carrots, peeled and roughly chopped

1 small fennel bulb, cored and chopped

1 750-ml bottle dry white wine

10 cups water

3 celery stalks, chopped

1 28-oz can plum tomatoes

2 Tbsp whole black peppercorns

3/4 tsp dried red pepper flakes

2 bay leaves

4 sprigs fresh thyme

6 sprigs fresh tarragon

Kosher salt & fresh ground pepper to taste

Risotto Ingredients

2 quarts reserved lobster stock

3 Tbsp olive oil

1 small onion, finely chopped

2 cups Carnaroli or Arborio rice

1 cup dry white wine

Salt & freshly ground black pepper to taste

Reserved meat from claws and tails of 3 1-1/2 pound lobsters, slightly undercooked

4 oz. grated Parmesan, Pecorino or Asiago cheese

2 oz. unsalted butter, cold

Methods/steps

Stock Method

Preheat oven to 400 degrees.

Bring large pot of water to a rolling boil. Add lobsters, return to a boil and cook for 4 minutes.

Remove lobsters and let cool.

Remove claws and tail and set aside.

Place lobster bodies in roasting pan and drizzle with 2 Tbsp olive oil. Put in oven and roast for 45 minutes until slightly charred.

Meanwhile remove meat from claws and tail. Chop meat and reserve in the refrigerator. Discard shells from claws and tail.

Heat 1/4 cup olive oil in large, heavy stockpot over medium heat until shimmering. Add garlic, onions, carrots and fennel, and sauté, stirring frequently for 5 minutes. Add wine, bring to a boil and reduce by half. Add roasted lobster bodies, water and all remaining ingredients. Bring to a boil, reduce heat to low and gently simmer for 1-1/2 to 2 hours.

Let cool and strain through a fine mesh strainer.

Strain again through a cheesecloth for a more refined stock (optional).

Hold stock for use in the risotto or chill or freeze for future use.

Risotto Method

In a stockpot bring lobster stock to a low simmer.

Heat the olive oil over medium heat in a large sauté pan. Add onion and garlic and cook, stirring often, until glossy, about 5 minutes. Stir in rice and cook, stirring, until kernels are slightly translucent, about 3 minutes.

Add wine and cook, stirring constantly, until evaporated.

Add one cup of simmering stock and stir constantly until absorbed by the rice. Add another cup of stock and stir until absorbed. Repeat process of adding stock, stirring and reducing.

In 10 minutes, begin tasting rice. You want it to be tender but with a hint of crunch; it could take 20 minutes or more.

(Tip: Hold risotto at this point by spreading it on a sheet pan and refrigerating. Then reheat and finish just before you are ready to serve.)

Add lobster meat to hot rice and stir for a minute to heat lobster through. And half of the grated cheese and the butter and stir vigorously to incorporate.

Taste and adjust seasoning. Remove from heat and serve garnished with the remaining cheese.

Additional Tips

Wine Recommendation: Enjoy a “big” style Chardonnay with this dish, it highlights the rich flavors of the lobster beautifully. Make sure you don’t serve it too cold though, as it will contrast too much with the warm and soothing feel of the risotto (Dianne gives some good general advice: 15 minutes before you are ready to eat, take the white out of the fridge and put the red in!). Try: Benziger Chardonnay (Carneros/Napa, California) $16.99...Not only yummy, but also happens to be an organic/biodynamic wine.

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