Lobster Risotto

From NY Times Magazine

Lobster Risotto

Published: July 6, 2008

About 6 cups lobster stock

¼ cup butter

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

Salt

2 cups arborio, carnaroli or other short-grained white rice

Meat from 1 cooked lobster, chopped

2 tablespoons minced chives

½ cup grated Parmesan

Freshly ground black pepper.

1. In a medium pot, heat the stock and keep warm.

2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.

NOTE: For a meatier risotto, cook an extra lobster or two.

Lobster Stock

From NY Times Magazine

Lobster Stock

Published: July 6, 2008

½ cup olive oil

Shells from 5 cooked lobsters, rinsed

1 onion, roughly chopped

2 bay leaves

10 peppercorns.

In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.

Steamed Lobster

From NY Times Magazine.

Steamed Lobsters

Published: July 6, 2008

1 tablespoon sea salt

5 live lobsters (1¼ to 1½ pounds each)

½ cup (1 stick) butter, melted

Steamed corn (optional)

Baked potatoes (optional).

Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.