Maine Lobster, Lemon and Asparagus Risotto

Maine Lobster, Lemon and Spring Asparagus Risotto

When my Mom brought me my first taste of homemade risotto I knew this was one of the best culinary delights I would every enjoy! She would make a simple Risotto Milanese, risotto, good Parmesan, butter, and fresh chopped parsley. Risotto is a dish you have to make many times before really understanding how it is made. I do not use a recipe but a guideline of 3/4 cup of Carnaroli or Arborio rice for each person. I find Carnaroli has more starch content which in turn makes for a very creamy risotto.

When making risotto remember that it is the rubbing of the wooden spoon against the rice while stirring during the cooking process that makes the risotto creamy. As the risotto is stirred the wooden spoon rubs the starch off and combines with the rich chicken stock to make the creaminess.

Maine Lobster, Lemon and Asparagus Risotto

Serves two

1 two pound  pound live Maine Lobster

1 large lemon, cut in half and juiced

 two Bay Leaf

 3 cloves garlic, peeled and crushed

small onion, peeled and rough chopped

one tablespoon whole black peppercorns

2 two tablespoons Kosher salt

six quarts water

Place all ingredient, except the lobster, in a large 8 quart sauce pot  and simmer for ten minutes to infuse the flavors. Prepare another  large pot with ice and enough water to cover the ice. This will be used to cool the lobster after cooking.  Add the lobster to the simmering water and simmer for ten to twelve minutes. With a pair of tongs lift the lobster out of the hot water and place in the ice water to cool.

 

Remove the lobster from the ice water and drain. Pull the claws form the lobster and crack the meat from the shell. Remove the tail, slice down the middle and remove the meat. Dice or chop all the lobster meat into 1/2 dice, set aside.

 

Maine Lobster and  Asparagus Risotto

Serves two to four

one large onion, peeled and diced

three tablespoons extra virgin olive oil

two and a half cups Carnaroli rice

two quarts or more fresh chicken stock

eight  to ten spears fresh asparagus, peeled, sliced thin

one cup grated Grana Padano cheese

one quarter pound unsalted butter

freshly cracked black pepper

kosher salt

In a large saute pan, about one quart, heat the olive oil and diced onion over medium heat for three to five minutes without browning. Add the rice to the onion mixture and toast over medium heat for two to three minutes. Add one cup of chicken stock and stir with a wooden spoon. Continue to stir the mixture over low or medium heat and bring to a simmer. Stirring the risotto with the wooden spoon will help release the starch that will in turn combine with the stock to make the risotto creamy. As the stock reduces continue to add another cup or so of the stock while stirring and repeat this procedure. Try not to let the stock reduce down too low and don’t add to much stock. This procedure will take about 19 minutes depending on the rice. You may not  need all the stock. After about 18 minutes check the rice  to see if it is done by tasting the rice. If the rice is still hard in the center continue cooking for one to two minutes adding more stock if needed.

When the rice has lost its hard bite but still just a little firm, add the asparagus, cheese and butter. Continue to cook over medium heat until the cheese melts and the asparagus are hot. Season with salt and pepper. This is the time I like to  adjust the thickness  or creaminess of the risotto with a a little more stock if it is needed.

 

Maine Lobster, Lemon and Spring Asparagus Risotto

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