Sunday, December 19, 2010
Rock Shrimp and Lobster Risotto topped with Shredded Stone Crab
I was shopping at the supermarket the other day and they had rock shrimp and baby Maine lobster tails for a great price. How could I turn that down... obviously I can not. They also had some great prices on stone crabs so I grabbed a jumbo claw as well. Now I had to figure out what to do with it and then it hit. The most awesome risotto ever. This costs about $25 dollars and can feed 4 people. It takes 1.5 hours to complete. Risotto requires the use of warm water or stock in the preparation. I created my own veg stock for this recipe but you could use water or store bought stock if you wish.
Vegetable and Lobster Stock
1/4 cup carrots, chopped
1/4 cup white onion, chopped
1/4 cup celery, chopped
1 vidallia onion, chopped
cut off pieces and scraps bell peppers
lobster shell, cleaned
8 cups of water
Start a large sauce pot on medium heat. Add some olive oil and then all the vegetables. Let them cook for 5-7 minutes or until softened. Now add the water, lobster body, herbs and salt. Let that cook for at least 45 minutes.
Rock Shrimp and Lobster Risotto
1/2 organic white onion, diced
1 vidallia onion, diced
1/4 cup carrots, diced
1/2 cup total of red, yellow and orange bell peppers, diced
2 cups Arborrio rice (risotto rice)
1/4 bottle of white wine
6-8 cups of vegetable stock
1/4 cup Romano cheese, grated
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
salt and pepper
1/4 pound rock shrimp, halved
1 baby Maine lobster tail, meat removed and large diced
3 tablespoon, salted butter
1 jumbo stone crab, meat removed from the shell and shredded
Start a large high sided sauce pot on medium low heat (4 of 10) and add enough olive oil to cover the bottom. Add the chopped vegetables and stir, let cook until the onion is translucent, about 5 minutes. Now add the 2 cups of risotto. Stir the rice until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until all of the wine has cooked off. Now add three ladles of the homemade warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 2 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost gone. It should take about 30 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 7 times of adding the stock. Once you have added about 3/4 of the stock start the seafood.
Start a small sautee pan on low and add the butter. Once the butter is melted add the lobster and shrimp and let it cook for about 10 minutes turning occasionally. This is called butter poaching.
Turn off the heat on the risotto and add the Romano and Parmesan cheeses and mix well. Add the butter poached seafood along with the butter used to cook them into the risotto and fold it all together, being gentle not to beat up the rice in the risotto. Finish it off with the parsley add salt and some pepper to taste. Scoop it on to a plate and top it with the shredded stone crab, garnish with a parsley sprig.
The stone crab adds a great richness to this dish that is great even without the additional crab. The tenderness of the rice and creaminess of the dish are the keys to making it an amazing dinner. Buon Apetito!