Chef Sean Doucet shares his favourites — Nova Scotia Cold Water Lobster Risotto With Hana Nori Sea Prawns and a Lobster Roe butter foam.Serves six
For the lobster risotto
2 ea 1 1/2 lb fresh Nova Scotia female lobsters
2 medium shallots
1 medium onion
2 celery ribs
1 leek
2 bay leaves
12 peppercorns
1 cloves garlic
2 tablespoons canola oil
9 oz canaroli rice
1/2 cup white wine
3-4 cups lobster stock
1/4 cup heavy cream
Juice and zest of 1 lemon
Grated parmesan cheese
2 oz soft butter
Sea salt and white pepper to taste
1/2 teaspoon chopped fresh tarragon
1/4 teaspoon chopped fresh thyme
Small amount of hana nori
Fill a 4-quart kettle 1/2 full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 7-8 minutes. Transfer lobster with tongs into an ice bath and chill. Working over a bowl to catch the juices, twist off tail and claws and reserve juices add the juices to the pot of salted water. Reserve the roe and set aside. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Chop the tail meat into small pieces and reserve the claw in a whole piece. Return the body and shells to the pot to make your lobster stock. Add the mirepoix (celery, onion and leeks)that has been washed and roughly chopped, then add the bay leaves and peppercorns.
Dice the shallot and crush the garlic. In a heavy skillet heat oil low heat and sauté the garlic and shallots for 2 minutes. Add the canaroli rice and sauté for 1 minute. Proceed by adding the wine and allow it to completely be incorporated by the rice. In a typical risotto style add the strained lobster stock in 3-4 steps allowing the liquid to be almost completely incorporated into the rice before adding more stock. This process will take about 20 minutes to add most 3-4 cups of lobster stock.
Add the chopped lobster meat to the risotto. Wash and zest the lemon, squeeze all the juice from the lemon and add to risotto, add the chopped lemon zest, parmesan cheese, cubbed butter and season with sea salt and pepper.
Finish the risotto with the chopped fresh herbs.
For the Lobster roe butter foam
Roe from both lobster
1. oz soft butter
• medium shallots
1/2 cup white wine
1 cup reduced lobster stock
1/2 cup heavy cream
Sea salt and white pepper to taste
Combine the soft butter and the lobster roe and whisk together, set aside in the fridge to harden.
For the Hana Nori frawns
Soak the hana nori in some white wine.
In a small pot sauté the shallot for 1-2 minutes, add the white wine and reduce by half. Pour the remaining lobster stock through a fine sieve into a small saucepan, and reduce the liquid by 3/4. Proceed by adding the cream and further reduce by in the saucepan for a few minutes. Season the sauce with sea salt and pepper.
For Plating
With a small hand immersion blender work as much air into the sauce as possible by holding the blender halfway in the sauce.
Place a stainless ring mold in the center of the plate, fill it with risotto, place a lobster claw on top of the risotto standing tall. Garnish the the foam and some fresh herbs. Drizzle a small amount of truffle oil or chive oil on the plate. Set a small pile of hana nori over to one side.
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May 30th, 2009 at 12:29 pm
I just tried this and it was over the top