X-Country Double Lobster Risotto
Category: Main Dishes | Blog URL: http://fat-of-the-land.blogspot.com/2009/10/x-country-double-lobster-risotto.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Langdon Cook
That's right, two kinds of lobsters from two different coasts in this newfangled East meets West take on surf 'n' turf: A creamy risotto of Maine lobsters and Washington State lobster mushrooms.
Everyone knows about the clawed delicacies of the North Atlantic, but what about these crazy looking fungi from the Pacific Northwest? Lobster mushrooms are named for their bright orange exterior that resembles the cooked crustacean—the colorful result of one fungus parasitizing another, with the hapless—and unpalatable—Russula brevipes being attacked and colonized by Hypocemes lactifluorum, resulting, incredibly, in a mushroom that is not only striking but also edible and choice.
The more I cook with lobster mushrooms, the more I appreciate their versatility. They make a wonderful traditional duxelles sauce, and there's no denying they have a hint of seafood taste that works especially well in certain dishes of the sea. Plus, their texture when cooked is firm yet soft and smooth. You could almost use them in a traditional Lobster Risotto and skip the crustacean altogether. But when used together, it's like doubling your money.