Lobster Risotto
Rich, fragrant, delicately spiced: the taste of Brittany on a plate. Blue lobster bisque with Kari Gosse, lemon and pieces of shellfish for a generous dish full of character.
For
4 people
Préparation
15 minutes
Cooking
25 minutes
INGRÉDIENTS
320 g risotto rice
600 ml shellfish stock
200 g cooked lobster meat
2 shallots
100 ml dry white wine
30 g butter
1 tablespoon of olive oil
1 lemon
Pepper
Preparation
1. Prepare the ingredients
Finely chop the shallots and cut the lobster into pieces.
Heat the stock in one saucepan and gently warm the bisque in another, without bringing it to a boil.
2. Toast the rice
Sauté the shallots in olive oil for 3 minutes without browning.
Add the rice and stir for 2 minutes, until the edges become translucent.
Deglaze with the white wine and allow it to reduce.
3. Cook the risotto with the bisque
Gradually add the hot bisque and stock, one ladle at a time, stirring regularly for 18 to 20 minutes.
Meanwhile, gently reheat the lobster for 1 to 2 minutes in a knob of butter over low heat. Set aside a few pieces for plating.
4. Finish the risotto
Remove from the heat, add the cold diced butter and stir vigorously.
Add the lobster, lemon zest and a twist of pepper.
Plating
Place the risotto in the centre of warmed shallow bowls. Arrange the finest pieces of lobster on top, then finish with chives, a little lemon zest and a twist of pepper.
