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Lobster Crame Risotto

chef.tim.lee's picture
Ingredients
  Butter 3 Tablespoon
  Shallot 2 Tablespoon, chopped
  Plain flour 2 Tablespoon
  Curry powder 2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Egg yolk 1
  Tomato paste 2 Teaspoon
  Lobster meat 1 1⁄2 Cup (24 tbs), chopped
  Rice 3⁄4 Cup (12 tbs)
  Salt To Taste
  Chicken stock/Water and stock cube 1⁄2 Cup (8 tbs) (Or As Required)
  Lemon wedges 3
  Parsley 1 Teaspoon (Or As Required)
Directions

MAKING
1) In a saucepan, melt 2 tablespoons butter.
2) Add the shallots and saute until soft and transparent.
3) Blend in the flour and curry powder then cook for 1-2 minutes without browning.
4) Season with salt and pepper to taste.
5) Pour in the milk and cream, stir over a medium heat until the sauce comes to a boil and acquires a thick consistency.
6) Stir in the egg yolk, tomato paste and lobster meat; mix thoroughly.
7) Keep the lobster cream hot over boiling water until needed.
8) In a saucepan, melt rest of the butter.
9) Add the rice and toss until the rice is thoroughly coated.
10) Add salt to taste and enough stock or water to cover and reach about halfway up the saucepan.
11) Bring to a boil and cook until the rice is tender.
12) Drain the rice and run some hot water through while the rice is still in the colander.
13) Then drain the rice again and pack the rice into a ring mould.

FINALIZING
14) Unmould the ring on a hot serving dish and spoon the curried lobster in the center.

SERVING
15) Garnish the Lobster Creme Risotto with a few lemon wedges and parsley and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lobster
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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