Steamed Lobster with Lemon Risotto and Grilled Asparagus
Hey Jimmy, to answer your question i've come up with the following menu for your lobster dinner this weekend. Yes, you could always do the norm of corn on the cob and baked potato, but I thought we could make it a bit more upscale, really impress your family + friends!
Steamed Lobster with Lemon Risotto and Grilled Asparagus
Steaming lobsters normally take about 10 minutes (give or take on size)
Be sure your timing is perfect with this!
Lemon Risotto
Ingredients
2 shallots
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
black pepper,
sea salt, to taste
Directions
Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick.
Mix in the rice, stirring to give it a good coating of oil and butter.
Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
Then add another ladleful and stir again.
Continue doing this until the rice is al dente.
You may not need all of the stock, equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.
Grilled Asparagus
Ingredients
2 pounds asparagus, trimmed
1 tablespoon chopped garlic
Salt and freshly ground black pepper
Extra-virgin olive oil
Directions
Set up grill for direct cooking over medium heat and oil the grates.
Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.
you can also do the asparagus in a grill pan or sautee them in a frying pan, if a grill in not available
LET ME KNOW HOW IT COMES OUT!
Steamed Lobster with Lemon Risotto and Grilled Asparagus
Steaming lobsters normally take about 10 minutes (give or take on size)
Be sure your timing is perfect with this!
Lemon Risotto
Ingredients
2 shallots
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
black pepper,
sea salt, to taste
Directions
Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick.
Mix in the rice, stirring to give it a good coating of oil and butter.
Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
Then add another ladleful and stir again.
Continue doing this until the rice is al dente.
You may not need all of the stock, equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.
Grilled Asparagus
Ingredients
2 pounds asparagus, trimmed
1 tablespoon chopped garlic
Salt and freshly ground black pepper
Extra-virgin olive oil
Directions
Set up grill for direct cooking over medium heat and oil the grates.
Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.
you can also do the asparagus in a grill pan or sautee them in a frying pan, if a grill in not available
LET ME KNOW HOW IT COMES OUT!
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