Somewhere along the way this Spring, Ellen came home with four frozen lobster tails which gave me the opportunity to make this dish that I had been meaning to try for sometime. I had several packs of lobster mushrooms (dry sautéed and frozen) left from last season, so this was as good a time as any. Warning: Makes a LOT of risotto!
LOBSTER TAILS AND LOBSTER MUSHROOM RISSOTO
1/4 cup butter
1 Tbs finely chopped garlic
1 Tbs finely chopped shallots
1 medium carrot, finely diced
1 stalk celery, finely diced
8 oz fresh lobster mushrooms (or equivalent frozen)
2 cups Arboro rice
1/4 cup sherry
5 cups fish stock, heated
4 oz. grated Parmesan cheese
salt & pepper to taste
4 lobster tails, cut in bite size pieces and lightly sautéed in butter/oil
1 Tbs chopped parsely
In a large pan over medium to high heat, melt butter in oil. Add vegetables and mushrooms. Sauté until soft. Add rice until all of the rice is coated with butter.
Add sherry and cook until the wine has been almost all absorbed. Add enough stock to cover the rice and stir continuously to keep rice from sticking/burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep the rice covered with liquid.
Cook the rice about 20 minutes, making sure to stir. When the rice is tender, remove from heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.
Serves four or more (depends on side dish or entrée)