Method

Bring the fish stock to a boil.  When boiling, immediately lower heat to the very lowest flame possible.  Cover and keep warm.  The liquid used in risotto must always be heated, but you don't want it to evaporate. 

In a large saute pan, melt the butter over low heat. Add the shallots, carrot and fennel, raise heat to medium-low, and cook, stirring frequently, until the shallots become soft and translucent, but not browned. 

Stir in the rice, garlic, and saffron and continue to cook over low heat, stirring almost constantly, for about three to four minutes, or until rice is lightly toasted and opaque. 

Stir in the wine and simmer for one minute. Add a 4 to 6 ounce ladleful of stock and cook, stirring, stirring, stirring until the liquid is absorbed. Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

Turn the heat off and add the lobster meat. Stir gently and cook over very low heat for just enough time to warm the lobster.  Swirl in the butter enrichment and taste for seasonings.  Adjust if necessary.

Serves: 4

 

 

NOTE:  Lobster-flavored fish broth: Save the water in which you cooked the lobster. It can be used as broth for seafood soups as well.

Contributor: pat ciesla

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