LOBSTER RISOTTO
Serves: 2 Chef Michele Forgione’s wife, Taline Shaldjian, loves dishes made with lobster. For Valentine’s Day or any special occasion, the main even is either lobster ravioli, steamed lobster or surf and turf. This lobster risotto is another favourite.
2, 1 1/4-lb lobsters, pre-cooked 2L (8 cups) seafood stock or vegetable stock 4 tbsp unsalted butter, divided in two 1 tbsp olive oil 1/2 cup finely diced fresh fennel 1/4 cup minced leeks 1 medium-size shallot, minced 1 garlic clove, minced 1 cup risotto rice, preferably carnaroli 1/4 tsp lemon zest 1/2 cup dry white wine, divided in two 2 tbsp chopped fresh chervil, plus a few chervil sprigs for garnish Salt, to taste
1. Prepare the lobster (this can also be done by your fishmonger): Remove the tails and slice them in half lengthwise. Remove the claw meat from the shells, trying your best to keep it in one piece. Remove any remaining flesh from the carcass, cut the meat into 1/2-inch pieces. Place the shells in a medium-size pot. Pour over the stock, and bring to a boil, then immediately reduce the heat to medium-low. Let simmer for 30 minutes, then strain the stock into a clean pot and return the stock to a simmer over low heat.
2. Prepare the risotto: Heat a shallow pot or pan over medium heat, and add two tablespoons butter with the olive oil. When the butter begins to sizzle, add the fennel and cook until tender, stirring, about 5 minutes. Add the leeks and shallots, and fry until tender, about two minutes. Add the garlic and cook for a minute more. Stir in the rice and lemon zest and fry, stirring constantly, until the rice is shiny and well-coated in the fat, about two minutes. Add a 1/4 cup of the wine (half ) and stir until it is completely absorbed. Begin ladling in the stock, about a 1/2 cup at a time, stirring constantly until the stock is almost completely absorbed before adding more. When the rice is tender but al dente, after roughly 18 to 20 minutes, stir in the chopped lobster meat, as well as half the chopped chervil. Season to taste with salt.
3. Meanwhile, in a medium fry pan, heat the remaining two tablespoons of butter along with the remaining 1/4 cup of wine and bring to a boil. Add the claw meat and the tails, flesh side down, to reheat for a few minutes, turning them over once in the sauce until they are heated through, then sprinkle over the remaining chopped chervil.
4. Divide the risotto between two bowls, and top each with the hot claw meat and set the half tails beside it. Garnish with chervil sprigs and serve immediately.