Recipe of the Week:
By Fleur de Lys Catering, Chef Laurent Leveque
Lobster, Goat Cheese and Chanterelle Mushrooms Risotto
· 1/4 cup olive oil
2 cups lobster meat, cooked and diced
12 Chanterelle mushrooms, clean and split in two lenghtwise
2 tablespoons Cognac
1/4 cup Chopped shallots
2 cups arborio rice
1 cup white wine
6 cups lobster broth (see note below) or Chicken Stock
Salt and pepper to taste
6 ounces chevre
2 tablespoons chive, minced
First, Heat 2 tablespoons oil in a medium sauce pan. Stir in mushrooms, and cook, stirring, until lightly browned. Add lobster meat and cook for 1 minute. Raise heat, stir in brandy and cook, stirring, for one minute. Remove from heat, and set aside.
Heat remaining olive oil in a large saucepan. Stir in shallots and cook over medium heat until shallots are translucent. Add rice and stir continuously until all grains are coated and rice is shiny, about two minutes.
Now add white wine. Cook, stirring for two minutes, then Stir in half the lobster broth and continue to cook, stirring continuously.
When broth is absorbed, add remaining broth one cup at a time. When only one cup remains, stir in lobster/mushroom mixture. Season with salt and pepper to taste
When all liquid is absorbed, turn risotto into a serving bowl and gently fold in cheese. Sprinkle with chives.
Quick Lobster BrothLobster Broth: Add half a leek, one carrot, Half an onion ( not Chopped) to the water in which you cooked the lobster, strain and remove all solid and it can be used as broth for seafood soups as well!
Bon Appetit
Chef Laurent Lévêque
Fleur De Lys Catering
~Enjoy
Ally Wilson
