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Lobster Stock and Lobster Risotto

Connie Taylor
Print Recipe
Servings 6 Cups Stock and 4-5 Servings Risotto

Ingredients
  

  • Lobster Stock:
  • 3 lobster shells rinsed and cleaned
  • 1 lg onion diced
  • 2 lg carrots diced
  • 3 garlic cloves smashed
  • 1 bunch thyme
  • 1 tbsp brandy
  • 1 tsp salt
  • 8 C fresh cold water
  • Lobster Risotto
  • 1 lg onion diced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 pinch of saffron threads
  • 1 1/2 C risotto
  • 2 tbsp brandy
  • 3 C lobster stock
  • 1 C lobster meat chopped into bite size chunks

Instructions
 

  • Lobster Stock:
  • In a large skillet, heat the oil and butter over med/hi.
  • Toss in the lobster shells and cook until bright red.
  • Add the veggies and thyme. Toss in the salt and cook until the veggies are soft. Deglaze the skillet with the tablespoon of brandy.
  • Put the shells and veggie mixture into a large stock pot. Add the water and simmer without boiling over low for two hours.
  • Strain the liquid and pitch the solids and shells in the garbage.
  • Ladle the stock into jars and label. Store in the fridge for up to 5 days or freeze.
  • Lobster Risotto:
  • Heat a large skillet over med/hi. Add the oil and butter to the pan and get it hot.
  • Add the saffron threads. Cook until the onions are soft.
  • Add the risotto to the pan and toast until aromatic. Deglaze the pan with the brandy.
  • Add one cup of stock to the pan and allow the risotto to soak the liquid up. Repeat until all the liquid is gone. (about 5-6 minutes for each addition)
  • Add the lobster meat and heat through.
  • Serve hot.

Notes

Recipes By: Connie Murray @Happybellyfoodie.com