X-Country Double Lobster Risotto

Foodista Cookbook Entry

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.


2 Maine lobsters (each about 1 1/4 lbs)
4 tablespoons butter
1/2 pound lobster mushrooms, diced
1 large shallot, diced
1 celery rib, diced
1 clove garlic, minced
1/4 cup sherry
8 cups stock*
2 tablespoons chopped parsley and/or chives


*You can use chicken stock, fish stock, or make your own stock using the lobster shells, which is what we did. After cooking, remove lobster to cold water. Add to pot 1 cut up onion, 2 chopped carrots, 2 chopped celery ribs, and a bay leaf. Toss the lobster shells back into the pot as you finish cleaning them of their meat. Simmer, allowing stock to reduce, until ready to use, then strain.
Saute shallots, garlic, celery, and mushrooms in butter over medium-high heat. When the shallots are translucent, pour in the sherry and continue cooking until most of the alcohol has evaporated, then add the rice and stir to coat thoroughly, cooking another couple minutes.
Begin adding ladlefuls of warm stock in your preferred risotto style. I like this risotto creamy but not overly wet. Continue until the rice is cooked yet still al dente.
Meanwhile, chop up lobster meat to desired size, reserving large hunks of claw meat as garnish. When risotto is done, remove from heat and mix in Parmesan and lobster pieces. Sprinkle plated risotto with chopped herbs.
Pair with a medium to full-bodied white that isn't too oaky. Our local shop recommended an Argiolas Vermentino di Sardegna Costamolino 2008, which the New York Times called their favorite as well as "Best Value" in a recent roundup of Italian vermentinos.


Barnaby Dorfman's picture

That looks absolutely fantastic!! Thanks for contributing.


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.




Friday, December 4, 2009 - 2:31pm


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