Risotto and lobster recipe

Hello Alexandra,

I kept four home-cooked crabs in the freezer that I thought would enjoy New Year’s dinner. I will have four guests. Can you suggest recipes? I’ve only shared and served previously, but I’m glad to hear from you!

Thanks for the year read,

Greetings

Eleanor

Hi Eleanor,

Happy ending and good news for you and all our food-loving readers. Thank you for a Happy New Year!

Cute with preserved lobsters and perfect for bringing them into the New Year. Lobsters are really grateful and you can make it really easy on yourself and serve it upside down with aioli, hollandaise sauce, or very advanced. It is common to eat half of the lobster with meat that has been processed in some way. If you want it as a main dish, you should have crab with about 350-400 grams per person.

Here are some tips.

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Share the lobsters:

Lay the lobsters stomach down with the tail folded on a stable surface, use a large knife. Insert the tip of the knife into the shield and push/cut back, changing the grip and splitting over the head. bowel removal. Keep one shell and clone left to work on.

To satiate the boiled lobster:

Peel the meat from both halves, reserving a whole clone and leave it on the peel but slit the other. Optional to keep it whole as a garnish or cut and mix with the meat.

The method is to divide the lobsters and peel all the meat and then mix it with the other goodies before serving.

lobster class:

Remove the shell from the refrigerator an hour before cooking, add the lobster meat and more when cooking. Grate for 5-6 minutes on a 230-degree grill, until browned. Do not overeat for a long time, keep in mind that the meat is already cooked. I usually remove the whole version and put it back in so it doesn’t get stiff, or wrap it in tin foil to protect it from the heat.

Various fillings:

  1. Mix fried chanterelles with butter and lobster meat. Sprinkle with Västerbotten cheese, au gratin and enjoy.
  2. Chop up lightly sun-dried tomatoes (one for each lobster) and basil. Combine with lobster meat and add to it the béchamel sauce made on parmesan cheese.
  3. Mix chili (not too strong), garlic, and lobster meat, whisk together mayonnaise with a pinch of Japanese soybeans, and quickly press. Served with fresh coriander and a slice of lime.

A very good thing is lobster eaters. Then you can start dinner with lobster toast and champagne and then risotto with good Sancerre (French white wine).

Peel the lobsters and put all the meat in the fridge, keeping the claws whole for garnishing the risotto and cooking the fondue on the crust. Here are the recipes:

lobster eater

4 people

1-2 whole lobsters, 500-600g

Simple lobster box

Lobster shell, crushed into pieces

2 tablespoons cooking oil

1 small yellow onion

2 tablespoons tomato puree

1 sweet pepper

0.5 dl cognac

1 deciliter of white wine

6 dl water

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Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Rezoton

1 leek banana

30 grams butter

4 dL Arboreures (Italian risotto rice)

5 dl of Shell lobster broth

5 dl light chicken or vegetable broth (works well with dice)

1 dl dry white wine (to match cooking wine)

0.5 dl cream

2-3 stalks of parsley

Feel free to do the following:

Feel free to create a lobster box the day before

Take a large saucepan and add oil and lobster shells. Roast over high heat until it smells all over the kitchen and begins to clump.

Add onions, chopped hot pepper and tomato puree, leave longer and pour brandy, stirring for a minute, then add wine and water. Reduce the heat and simmer for 30-40 minutes.

Strain from shells and more. Then it’s ready to be used in a risotto. If you want to deepen the taste of the future cream sauce, you can reduce it further to reduce the center.

Risotto:

Heat the broth and broth in separate pots.

Melt the butter in a large saucepan, preferably with a thick bottom, and add the finely chopped onion. Stir over medium heat for 1 minute and add the rice, stirring for a few more minutes.

Simmer in broth/stock a little at a time, stirring, for 15-20 minutes, until rice is tender. Add white wine and cream and season with salt and black pepper.

Put the cap on and let it rest for 5-10 minutes.

When serving, quickly turn into pieces of lobster, sprinkle with finely chopped parsley and put on top of lobsters.

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