食材
15 項調整用量
—Lobster
—Carnaroli rice
—Shallot
—Chives
—Dill oil
—Parmesan
—Chardonnay
—Olive oil
—Butter
Lobster stock
—Lobster shell
—Paprika
—Tomato paste
—Kombu
—Water
—Salt
步驟
01
Boil lobster in salted water 2-3min. Goal’s to help the lobster meat come off the shell easily.
02
Remove lobster shell and reserve the meat.
03
Make the lobster stock. Sauté lobster shell in olive oil. Add in the rest of the stock ingredients and simmer 2-6hr. Sieve a little at the end of the simmer.
04
Start the risotto. Cook shallot for a minute to burn off acidity. Add in carnaroli, cook for a minute. Add in chardonnay and cook off the alcohol.
05
Add in stock and continuously stir. Repeat until cooked. Season with some parmesan near the end.
06
Poach lobster in brown butter.
07
Assemble.
