©2023
AuthorDartagnan"nothing better than late night jazz and lobster risotto"
Remove meat from lobster tail, reserving shell. Dice lobster meat to desired size. (I do mine half 1/4", half smaller to fine.
Place empty shell in boiling water and let boil until reduced well down to a couple cups.
Season lobster meat with blackening seasoning and Marrakesh Sitar coating well.
Dice Canadian Bacon.
Heat chicken stock to simmering, place Haricots in stock for 2 minutes. Remove them to a strainer placing above simmering stock.
In a small sauté pan, heat 1 tablespoon of butter and splash of olive oil. Sauté Spring Onions until just soft. Remove pan from heat.
In a large 3 quart sauté pan, heat 1 tablespoon of olive oil to medium heat. Stir in risotto and mix well, letting heat. Stirring not to burn.
Once rice is heated well, add crushed cayenne and Spring Onions (and a little of the butter). Let cook a minute. Next, "flash" the pan with Chardonnay and lemon juice, scraping up anything that is stuck. Let liquid reduce almost completely. Once reduced, reduce heat to medium low so keep a simmer.
Now add 1 1/2 ladles of chicken stock (about 3/4 cup) to pan. Stirring to combine, and keep at low simmer. Let reduce slowly.
While your stock is reducing, melt 2 tablespoons of butter in small cast iron skillet. Add lobster and let saute 2 minutes and remove from heat.
Getting back to your risotto, liquid should be about absorbed and reduced. Add another 1 1/2 ladles and let reduce slowly.
So the difference of a good risotto and a pan of mush is a very fine line. Keep adding your chicken stock in the same way, about 3 to 4 rounds into it, begin taste your risotto. Once it is JUST barely soft to the bite.
Add lobster and Canadian bacon, combine well. From here on out, use the reduced shell stock you have. I usually put a couple ladles and reduce the heat to just barely a simmer and let reduce until just about all the liquid is gone. Rice should barely soft.
Remove from heat, gently fold in cream. Move off heated burner, cover until serving.
To serve. Place a few Haricots on the bottom of your wide bowl. Top with risotto. Garnish with fresh chives.
The Look of Love - Chris Botti
Good Disease - Aim
One from the Tap - Flatpocket, Twit One & Lazy Jones
It's a Man's, Man's World - Gerald Albright
Patricia - Art Pepper
Stiff Jazz - dZihan & Kamien
Girl in the Red Dress - Gregg Karukas
Minnie the Moocher - Robbie Williams
Misty - Stan Getz
St. James Infirmary - Red Garland
Ingredients
Directions
Remove meat from lobster tail, reserving shell. Dice lobster meat to desired size. (I do mine half 1/4", half smaller to fine.
Place empty shell in boiling water and let boil until reduced well down to a couple cups.
Season lobster meat with blackening seasoning and Marrakesh Sitar coating well.
Dice Canadian Bacon.
Heat chicken stock to simmering, place Haricots in stock for 2 minutes. Remove them to a strainer placing above simmering stock.
In a small sauté pan, heat 1 tablespoon of butter and splash of olive oil. Sauté Spring Onions until just soft. Remove pan from heat.
In a large 3 quart sauté pan, heat 1 tablespoon of olive oil to medium heat. Stir in risotto and mix well, letting heat. Stirring not to burn.
Once rice is heated well, add crushed cayenne and Spring Onions (and a little of the butter). Let cook a minute. Next, "flash" the pan with Chardonnay and lemon juice, scraping up anything that is stuck. Let liquid reduce almost completely. Once reduced, reduce heat to medium low so keep a simmer.
Now add 1 1/2 ladles of chicken stock (about 3/4 cup) to pan. Stirring to combine, and keep at low simmer. Let reduce slowly.
While your stock is reducing, melt 2 tablespoons of butter in small cast iron skillet. Add lobster and let saute 2 minutes and remove from heat.
Getting back to your risotto, liquid should be about absorbed and reduced. Add another 1 1/2 ladles and let reduce slowly.
So the difference of a good risotto and a pan of mush is a very fine line. Keep adding your chicken stock in the same way, about 3 to 4 rounds into it, begin taste your risotto. Once it is JUST barely soft to the bite.
Add lobster and Canadian bacon, combine well. From here on out, use the reduced shell stock you have. I usually put a couple ladles and reduce the heat to just barely a simmer and let reduce until just about all the liquid is gone. Rice should barely soft.
Remove from heat, gently fold in cream. Move off heated burner, cover until serving.
To serve. Place a few Haricots on the bottom of your wide bowl. Top with risotto. Garnish with fresh chives.
The Look of Love - Chris Botti
Good Disease - Aim
One from the Tap - Flatpocket, Twit One & Lazy Jones
It's a Man's, Man's World - Gerald Albright
Patricia - Art Pepper
Stiff Jazz - dZihan & Kamien
Girl in the Red Dress - Gregg Karukas
Minnie the Moocher - Robbie Williams
Misty - Stan Getz
St. James Infirmary - Red Garland