Lobster Risotto/Risotto au Homard/Risotto all' Astice

Risotto all'Astice

You arrived at the photo studio and of course found it closed for siesta, something that still takes some getting used to. Most shops here in Modena close between 1 and 4 in the afternoon, be it Summer or Winter and I do so very often tend to forget that and find myself on a wasted errand.

After school on this day I made my way to Formigine with the 3 kids with the express aim of having their photos taken for their new passports. Since December last year, the French Authorities demand a photograph that measures 35mm by 45mm and a measurement from chin to hairline that is between 32 and 36mm. Moral of the story, you have to spend more money and have those photographs taken in a studio, forget the machine and your own camera.

To while away the time, I decided to bring the kids to the supermarket opposite. Big mistake. Found myself screaming away as they rolled their carts down the aisles on some battle of the trolleys. Eldest Son was also filling up MY trolley with all sorts of toys I didn't say I'd buy.

Then I saw IT. A lobster. All cellophane-wrapped and waiting for me to buy it. Why not? Easy to prepare and a nice-looking dish. I wouldn't have alot of time to prepare dinner tonight so that would be perfect.

Risotto all' Astice (for 2) :

2 cups Arborio rice

800-1000g Lobster

Fumet de Poisson

Dry White Wine

Bouquet garni (bay leaves, celery, carrots, cloves, thyme, dill...)

Water

Olive Oil

Salted Butter

Shallots

Chopped Tomatoes

Crème liquide entière

Salt

Crushed Black Pepper

Coriander or Parsley

Lemon Juice and Parmesan Cheese (optional)

In a pot like Le Creuset prepare a stock in which to cook the lobster. Water - White Wine - Bouquet Garni - Fumet de Poisson brought to a boil. When the stock is fragrant, add in the lobster (cleaned, of course), cover and cook it for 10 minutes on medium heat.

When the lobster is cooked, remove it and set it on a chopping board. Remove the head and return it to the stock (simmer at least for another 15 minutes). Remove the claws, legs and set aside. Cut up the body and take out the flesh. Set aside.

In a separate casserole (I used non-stick), heat up some olive oil and brown the shallots and the lobster legs. When the shallots are done, add in some butter (I prefer salted), and when it is melted, add in the rice. Stir a little and then add in the stock. Keep adding more stock until the rice is almost cooked through. Then add in the chopped tomatoes and the cream, salt and pepper to taste. The rice should be al dente, the sauce creamy. Serve with the lobster claw, flesh etc.

For the kids, I served them Chicken Schnitzel with Peppercorn Sauce on a bed of Tagliatelle. As for the Hubby, he was really happy. How many men would return home in the week and get to eat lobster, right?