Angry Lobster Risotto
Serves 4
Ingredients:
2 Ea Maine lobster
1 Ea Onions, small dice
¼ Cup Celery, small dice
¼ Cup Fennel, small dice
3 Cups Arborio Rice
½ Cup Cherry Tomatoes, halved
1 bunch Basil
1 bunch Parsley
1 T Red Pepper Flakes
1 t Cayenne Pepper
1 t Chili Powder
1 t Old Bay Seasoning
½ Cup Citrus Vodka
5 Cups Lobster Stock
2 T Butter, unsalted
2 T Mascarpone Cheese
To Taste Salt
To Taste Pepper
2 T Oil, Blended
Method:
For the Angry Lobster
1) Clean lobster and remove meat from shell
2) In a small bowl mix together the red pepper flakes, cayenne pepper, chili powder and old bay seasoning
3) In a large sauté pan add oil and heat on high
4) Season lobster with “Angry” spices and sear in sauté pan
5) Add vodka and flambé
6) Add 1 cup of lobster stock and 2 T butter
7) Hold for service
For the Risotto
1) In a large braising pan add oil and heat on high
2) Add onions, celery, fennel and garlic and cook until translucent
3) Add Arborio rice and stir
4) Turn heat to medium and add 1 cup of hot lobster stock and stir
5) Repeat until rice is al dente
6) Add seasonings, herbs and mascarpone cheese
7) Serve with angry lobster
