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.
Step 1: Remove the lobster roe 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.
TIP: Ask the fishmonger to give you female lobsters.
Step 2: Start the lobster butter 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: Start the risotto 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.
TIP: Add salt and pepper while you cook.
Step 4: Stir in the rice 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: Add white wine 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 the chicken stock 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.
TIP: 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. Add the rosemary.
Step 8: Add the rock shrimp. Add the rock shrimp.
Step 9: Add the lobster butter. Add the lobster butter, stir, and serve.
FACT: Although risotto originated in northern Italy, the rice it’s made from was imported through the Middle East through Sicily.