The premium red shrimp from the south of Portugal is paired with a classic creambased risotto. This marriage of Portuguese ingredient with Italian cooking lends an exciting spin to this modern dish.
Serves 1 Prep time 30 minutes Cook time 20 minutes
LOBSTER STOCK 2kg lobster heads 1 leek
2 whole garlic 2 bay leaves 5 litres water
» Remove innards from lobster heads and discard.
» Roast heads till brown at 220°C. » Roughly chop up leek, carrot and celery.
» Add everything together in a large pot and simmer in water for 2 hours.
» Strain and refrigerate.
200g lobster stock 30g bomba rice
» Boil lobster stock and add bomba rice. » Cook for 4 minutes. CARABINERO PRAWN 1 Carabinero prawn 20ml olive oil
» Remove prawn shell. » Grill prawn in olive oil.
CARABINERO BUTTER 230g Carabinero shells 200g lobster heads 500g unsalted butter
» Defrost and clean lobster heads, remove sac near the mouth.
» Oil up lobster heads and Carabinero shells on the tray and roast it in the oven at 200°C until it is well roasted (bright red and slightly brown).
» In a large pot melt the butter.
» Once butter melts, add roasted lobster heads and Carabinero shells over medium heat for 2 hours.
» Once the butter turns bright orange, strain it and store it chilled.
SQUID INK AIOLI
4 egg yolks
1 clove of garlic, minced 210ml corn oil
1 tbsp squid ink 25g light soy sauce salt to taste
» In a Thermomix combine egg yolks and garlic.
» Slow drip corn oil into the mixture to emulsify.
» Once emulsification is done, add squid ink and light soy sauce.
» Add salt to taste.
5g carrots, diced 5g daikon, diced 10g light soy sauce sea salt
» Sauté carrot and daikon on the pan on high heat and add 2 ladles of lobster stock. » Once the stock boils, add 2 tablespoons of bomba rice into the pan,
» Continue on high heat, and add light soy sauce.
» Once dry, add 15g of Carabinero butter and toss well to form emulsion.
» Set aside for 10 minutes.
» Place a rectangular mould on the plate and scoop 2 tablespoons of rice into the mould and lay grilled Carabinero on top. » Finish off with sea salt at the side.