Lobster with Mushroom Risotto Recipe

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This was an impromptu dinner selection and was decided on the way home from work with my fiancé. We are lucky to live in Hawaii, but this day happened to have bumper-to-bumper traffic. After about 30 minutes we saw the light at the end of the tunnel, and also a truck on the side of the road selling live Lobsters. We had to jump at the chance...Lobster Risotto it is!


DISCLAIMER: I have to admit that I didn't create this recipe nor did I prepare it. I'm lucky to have a beautiful fiancé who is also an awesome cook and baker. I'll post up one of her special Pecan Pie recipes shortly. Here she is:



Anyways.....Where were we?

Oh yes, To the Recipe.

Ingredients:
Lobster
Chopped Garlic
Chopped Onions
Arborio Rice
Chicken Stock (or Lobster stock - instructions below)
Mushrooms
Parmesan Cheese (optional)
Tomato
Italian Parsley
Lime
Butter


Recipe:
Lobster Stock:
Chop the lobster heads from the body and place in boiling water with garlic and onions. Use enough water to cover and boil for about 15 minutes. Strain out any pieces and set aside for the rice. You'll want about 4-6 cups of stock. Add water to dilute if more is needed.

Risotto: - The recipe consists of rice, chopped garlic, onions, and a tablespoon of butter. Slightly brown the garlic, onions and uncooked rice until translucent. Slowly add a cup of lobster (chicken) stock into the rice on Low-medium heat. You will need to keep adding cups of stock. Do this about 4-6 times depending on your desired consistency. Make sure to stir. Add mushrooms near the end. Season with salt and pepper. Parmesan Cheese for a creamier texture is optional. Make sure to cook to al dente.

Lobster Tails:
Keep it simple. Devein the lobster tail. Season with salt and pepper. Pan Fry or Grill. That's it.
Plating:
To balance out the creaminess of the risotto, we added chopped tomato and Italian parsley with a squirt of Tahitian lime.




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