I finally found it for you!!! Lobster and truffle oil give this dish the true stamp of indulgence.
- 2 8-ounce uncooked lobster tails
- 3 1/2cups canned low-salt chicken broth
- 3 tablespoons white or black truffle oil
- 3/4 cup chopped peeled carrots
- 1/4 cup chopped shallots
- 1 cup arborio rice
- 1/4 cup brandy
- 1/3 cup whipping cream
- 1/3 cup chopped fresh chives
Preheat oven to 425F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauti 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.
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Submitted By: Marlen
TRUFFLED LOBSTER RISOTTO