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Midnight Lobster Risotto

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

"nothing better than late night jazz and lobster risotto"

 1 7oz lobster tail, meat from and reserving shell
 1 tbsp Blackening Seasoning
 1 tsp Spice Tribe Marrakesh Sitar, Moroccan Blendy'all don't sleep on this seasoning!
 2 tbsp unsalted butter
 3 slices Canadian Baconextra lean
 3 Spring Onions, sliced into the green
 1 tbsp good olive oil
 1 cup Arborio RiceRice Select
 ⅓ cup Chardonnay
 2 tbsp Valley Lemon Juiceor regular fresh lemon juice with 2 drops of liquid stevia
 1 tbsp dried Cayenne, crushed
 1 tsp Sumac
 3 qts chicken stock, reduce to 2. Simmering
 2 qts good water
 2 handfuls Haricot VertsFrench green beans
 1 tsp Sea Saltto taste at finish
 2 tsp Madagascar Black Peppercorns, ground coarseto taste at finish
 2 tbsp fresh chives, cut to garnish
1

Remove meat from lobster tail, reserving shell. Dice lobster meat to desired size. (I do mine half 1/4", half smaller to fine.

2

Place empty shell in boiling water and let boil until reduced well down to a couple cups.

3

Season lobster meat with blackening seasoning and Marrakesh Sitar coating well.

4

Dice Canadian Bacon.

5

Heat chicken stock to simmering, place Haricots in stock for 2 minutes. Remove them to a strainer placing above simmering stock.

6

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.

7

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.

8

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.

9

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.

10

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.

11

Getting back to your risotto, liquid should be about absorbed and reduced. Add another 1 1/2 ladles and let reduce slowly.

12

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.

13

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.

14

Remove from heat, gently fold in cream. Move off heated burner, cover until serving.

15

To serve. Place a few Haricots on the bottom of your wide bowl. Top with risotto. Garnish with fresh chives.

Soundtrack
16

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