Ingredients :
- 2 8-ounce uncooked lobster tails
- 3 1/2cups canned low-salt chicken broth
- 3 tablespoons white or black truffle oil
- 3/4 cup chopped peeled carrots
- 1/4 cup chopped shallots
- 1 cup arborio rice
- 1/4 cup brandy
- 1/3 cup whipping cream
- 1/3 cup chopped fresh chives
Directions :
- Preheat oven to 425F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
- Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
- Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauti 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.
Ingredients:
- Good Pinch of saffron strands
- 150ml (1/4 pint) boiling water
- 45ml (3 tbs) olive oil
- 30 ml (2 tbs) butter or margarine
- 1 onion skinned and chopped
- 2 garlic cloves, skinned and crushed
- 1/2 each green and red pepper, finely chopped
- 400g (14oz) Italian risotto rice
- about 600 ml (1 pint) hot fish or chicken stock
- 120 ml (8 tbs) dry white wine
- 1 bay leaf
- salt and freshlyground pepper
- 350 -450 (3/4 - 1 ln) frozen shelled scampi or jumbo prawns, thawed and thoroughly drained and dried
- 24 cooked mussels, shelled
- a few mussels in shells, to garnish
- freshly grated Parmesan cheese, to serve
Directions:
- Prepare the saffron water. Soak the waffron strands in the boiling water for at least 30 minutes.
- Meanwhile, heat the oil and half the butter in a heavy-based pan, add the onion, garlic and peppers and fry gently for 5 minutes until soft.
- Add the rice and stir until coated in the oil and butter. pour in a few spoonfuls of the stock and the wine, then add the saffron liquid.
- Add the bay leaf and salt and pepper to taste and summer gently, stirring frequently, until all the liquid is absorbed by the rice.
- Add a few more spoonfuls of stock and simmer again until it is absorbed. Continue adding stock in this way for about 15 minutes, stirring frequently until the rice is al dente (tender but firm to the bite).
- Melt the remaining butter in a separate pan, add the scampi and toss gently for about 5 minutes until they change colour.
- Remove the bay leaf from the risotto, then stir inthe scampi and joicues and the mussels. warmthrough, taste and adjust seasoning. Turn into a warmed serving dish. Top with whole mussels and serve at once wiht grated Parmesan cheese handed separately.
