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Lobster, Shrimp and Wild Mushroom Risotto

Feeds 10-12 pp

Ingredients

  • 2 spanish onions peeled and diced
  • 1 head of celery- cleaned and diced
  • 6 1# Live lobster
  • 1 # 16/20 peeled tiger shrimp
  • 1# Aborio Rice
  • 1# mixed wild mushrooms
  • 1 oz fresh chopped tarragon- the leaves only
  • 1 bunch minced chive
  • 6-8 peeled and minced shallots
  • 5-6 ounces of Olive Oil

Method

  • In a large sauce pot- sweat the celery and onions.
  • Once they become translucent place 1-2 live lobsters in the pot and cover for 3 minutes at high heat.
  • Remove the lobsters and repeat the process until all of the lobsters are partially cooked.
  • Let the lobsters cool.
  • Add 1.25 gallons of water to the onion and celery mixture and bring to a boil.
  • Remove all of the lobster meat from the shells and put the shells in the pot with the water and veggies.
  • *note- do not add the lungs to the broth- yuck!
  • If there is any lobster liquid laying around while you are cleaning the lobsters, add that to the pot too.
  • Let the stock simmer for 45 minutes and remove all of the. Lobster skeletons from the broth.
  • In a large sauce pan- sweat the diced shallots until they are translucent.
  • Add the one-pound of risotto to the shallot mixture and sauté the rice for about 4 minutes. You want to slightly toast the rice.
  • Once the rice has slightly toasted add 1/3 of the lobster liquid including the veggies.
  • Stir the rice one time (not more than that) and simmer for 12-15 minutes.
  • Step 2 is to add another 1/3 of your broth to the rice and stir just once. Let simmer another 12-15 minutes.
  • *One of the biggest issues with risotto is that if you stir it too much, it will get gummy and your guests will not like you…..
  • Step 3- add the last third of liquid to the rice and let cook another 12-15 minutes stirring only once.
  • The rice will triple in size during this process.
  • Once the rice is al dente- add salt and pepper to taste, your chopped tarragon and your chopped chives and stir once.
  • This part of the recipe should be done prior to your guests arriving.
  • Place the risotto on a cookie tray and let cool.
  • When you are ready to eat- in a separate saucepot, sauté the wild mushrooms first in olive oil-
  • Add the lobster chunks and pieces of shrimp.
  • *note- do not over cook the shrimp and lobster-
  • Add about 4 oz of water to the pot and then add enough risotto from the tray to feed your guests.
  • Get the risotto hot and reseason and serve!

Enjoy!

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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