Monday, October 12, 2009

Lobster Risotto plus Vinho Verde (Green Wine)


Trust me when I tell you any night of the week can be a romantic night if you have the right food and wine. Don't wait for Valentine's day or even the weekend. Lobster prices are at an all time low right now. I often get them from my fish man in Chinatown but Fairway had lobster in the tank today for 4.99 a pound. When was the last time you saw a lobster at this price? I grabbed one. About a pound and a half the creature was.

Like so many things the lobster did not reveal itself to me until I began to prepare it. I did a two minute boil in heavily salted water with a splash of vinegar. This does not cook the lobster through but makes it easy to crack and get out of the shell which is all you want for this recipe.

I cracked her (roe inside) pulled out all the meat and put the roe sack in very salted water and refrigerated it all.

So I had this shell, and shrimp heads in the freezer, what could prevent them from becoming a stock. Into the pot they went along with an onion and a little more salt. I let it all simmer and do it's thing for a couple of hours and then strained it and reduced it to one measly cup, but a flavorful cup it was.

A risotto it had to be.

  • The meat from one lobster prepped and chopped
  • 1 cups aborio rice
  • 4 T. olive oil
  • 4 finely chopped shallots
  • 1 finely chopped garlic clove
  • chopped parsley
  • Large pinch of good saffron
  • 1 cup white wine (Vinho Verde)
  • 1 cup lobster stock
  • 1/8 pound butter
  • A good splash of cream
  • salt
ALWAYS remember when cooking risotto the liquid is an estimate, it may take a little more or a little less, you just keep stirring and watching.

Crush the saffron into the wine and warm in a pan.

In your risotto pan saute the shallots until they softens and add the garlic. When it becomes tender add the rice and the time to stir has begun. Slowly add the lobster stock and the wine as you stir, wait until the rice absorbs the liquid to add the next bit. You keep this up until the rice is chewy tender, but NOT mushy. Incorporate the butter and cream and lobster and taste for salt, salt if needed and serve. If you were lucky enough to have the roe, garnish with the roe and parsley.

We had a Vinho Verde which is a wonderful little white from Portugal. I am not the biggest white wine drinker, but this one packs a flavorful appeal and with lobster...a great pairing. The sweetness of the lobster and the richness of the cream and butter along with the nice acid of the wine and that slight apple flavor.

Lobster Risotto on Monday is the way to start your week.

2 comments:

MJ said...

Yes !!! I take a plane and come to a Valentine-not-once-a-year diner !! This time I know the way to check the list, and if you share your kitchen, I bring the wine ! ;) <3

Karl Wilder, Chef said...

Anytime. I am happy to share the kitchen and we can go to Chinatown for the lobster.