LOBSTER RISOTTO WITH SAFFRON AND COGNAC

 

This is a 3 star restaurant recipe! These lobsters were caught in the morning in the Atlantic Ocean, across the street from my house and I bought them at my fishmonger early in the afternoon! You can’t find fresher than this! The lobster meat was so tender, delicate and unforgettable! This is something you won’t find everywhere but if you have the possibility of buying fresh lobster, try this recipe, you won’t regret it! Enjoy with an outstanding French Chardonnay such as Meursault!

 

Preparation: 2 hours; cooking time: 1 h 15 min.

Serving 4

 

4 fresh Florida lobsters or 2 big tails split apart (about ½ lb. per person)

7 cups lobster base

1 tsp. Aleppo pepper

1 tsp. fennel seeds

1 ½ cup Arborio rice

¾ cup heavy cream

1 pinch saffron

1 ½ tbsp. Cognac

4 tbsp. butter

1 fennel, thinly sliced

5 scallions, thinly sliced (white part only)

1 lemon juice

2 tbsp. fresh thyme leaves, for garnish

Fennel fronds, for garnish

Salt and pepper

 

In a medium stockpot, bring the lobster base to a boil (7 cups water + 7 tsp. lobster base), add the Aleppo pepper and fennel seeds. Reduce the heat to medium-low and simmer for 15 minutes. Strain the bouillon in a saucepan and return to the stockpot. Season to taste with salt and pepper.

In a medium saucepan, combine the cream with the Cognac, saffron and 1 ½ cup cooked lobster base. Season with salt and pepper (taste before seasoning because the lobster base is already salted). Bring to a boil, reduce the heat to low and simmer for 20 minutes.

In a small bowl, combine the fennel, scallions, lemon juice, salt and pepper. Refrigerate.

In a medium stockpot, bring some water to a boil, add some salt and cook the rice al dente, covered 15 minutes. Drain well.

Reheat the lobster bouillon, bring it to a boil and add the lobsters. Cover, reduce the heat to medium-low and cook the lobsters 15 minutes. Add 3 tbsp. of butter.

Return the rice to the medium stockpot, stir in 1 tbsp. butter and add the cream sauce. Cook 3 minutes over medium-low heat.

Serve the risotto in large plates. Top with the fennel salad. Place the lobster over it. Scoop 1 tbsp. of lobster bouillon on each plate. Garnish with fresh thyme leaves and fennel fronds.

 

Bon Appetit!