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How to Make Rock Shrimp and Lobster Butter Risotto. Mark Twain said “cauliflower is
nothing but cabbage with a college education.” Well, that’s sort of what risotto is: rice
with a college education. You will need 1 lb. butter, softened to room temperature 1/2
c. lobster roe 1/4 c. olive oil 1 white onion, diced 2 cloves garlic, chopped 3/4 lb. arborio
rice 1 c. white wine Freshly ground black pepper 4 c. hot chicken stock 2 tbsp. chopped
fresh rosemary 1 c. chopped rock shrimp Mixing bowl Heavy 2-3 qt. pot Cooking spoon and food
processor (optional). Step 1. Take the lobster heads and remove the shell by hooking your
thumb under the shell and pulling upwards and out. Discard the shell. The dark green
“goo” inside the head are the roe sacs. Place the roe in a medium bowl. Ask the fishmonger
to give you female lobsters. Step 2. Add softened butter to the roe and using a whisk, blend
well until roe is well incorporated with the butter. You can use a food processor for this
task if you wish. Step 3. Place pot over medium high heat and add olive oil. Let oil get hot
and add onions and cook, stirring occasionally with a wooden spoon for two minutes. Then
add minced garlic and cook for another minute until onions are soft and a little translucent
— but don’t take on any color. Add salt and pepper to taste. Add salt and pepper while
you cook. Step 4. Add rice to pot and cook for about 3 minutes, making sure it gets thoroughly
coated with oil and integrated with the onions and garlic. Step 5. Lower the heat to medium
and add white wine to the pot and stir repeatedly, scraping down the sides of the pot, until
all the wine is absorbed in the rice. Step 6. Add a cup and a half cup of warm chicken
stock and stir repeatedly, scraping down the sides of the pot, until it is absorbed in
the rice. If you’re having guests over, parcook your risotto by cooking it within
five minutes of being done, spreading it out on a sheet pan, and sticking it in the fridge.
Step 7. Add the rosemary. Step 8. Add the rock shrimp. Step 9. Add the lobster butter,
stir, and serve. Did you know Although risotto originated in northern Italy, the rice it’s made from was imported through
the Middle East through Sicily.