Spiny Lobster Risotto
Ingredients
1 raw Lobster tail
¼ cup risotto rice
4oz finely chopped shallots
2oz finely chopped garlic
2oz unsalted butter
½ pt fish or shell fish stock
1 glass dry white wine
1 cup double cream
1 cup of grated grana pando
Lime or Lemon
To make the risotto
Sweat off the onions & garlic in the butter with no colour.
Add the wine and reduce by half.
Add rice cover with the fish or shell fish stock & simmer gently. As the stock evaporates add a little more stock until rice is nearly cooked. Add cream and continue simmering & parmesan cheese. Season to taste. Rice should have a little bite to it.
For the Lobster
Dice the tail meat into large chunks, and caramelize in a frying pan with a little coconut oil. Add this to the risotto with a few drops of fresh citrus juice,