Ingredients
- 1/2 diced onion
- 3 turns fresh black pepper from pepper mill
- 2 tsp. olive oil
- 1/2 cup dry white wine
- 1 cup Arborio rice
- 3 3/4 cups lobster stock or clam juice
- 4 oz. cooked lobster meat, chopped
- 1/2 cup grated Parmesan cheese
- 3 T. sweet butter
- fresh herbs (chervil, tarragon, or chives) for garnish
Directions
Season onion with pepper and saute in olive oil until translucent. Add white wine and reduce by two thirds. Add rice and stir to coat. Over low flame, stir in stock, 1 cup at a time, until absorbed. Once all stock has been added and absorbed, add lobster meat, grated cheese, and stir. (Be careful not to overheat or butter will separate.) Serve in small bowls or on appetizer plates and garnish with fresh herbs.
Serves 4.
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Submitted 6/13/05.
Source: Coastal Cuisine by Connie Correia Fisher
Submitted By: Marlen
matchlessm@aol.com
Lobster Risotto