RISOTTO WITH LOBSTER

Preparation Method :

• Remove all the white and dark meat, and any roe from the lobsters, then set aside. Make sure to discard all the inedible parts of the crustaceans.
• Use a very powerful food processor (a pestle and mortar ), pound the carcasses into a coarse puree.
• Put this mixture into a deep pan with half the butter, celery, carrot, onion and herbs. Fry all this together until the vegetables are soft.
• Pour in the Marsala or brandy for a minute so the alcohol burns off. Pour in about a litre (4 cups) of water. Season with salt and pepper.
• Heat the stock gently, then simmer, uncovered, for about 1 hour, stir occasionally. Cool and strain carefully.
• There should be about 500 ml (2 ½ cups) of very intensely-flavoured stock.
• Put the lobster stock into a clean pan and heat until just simmering.
• In a separate pan, heat the fish stock until it is also just at simmering point.
• In a third pan, melt the remaining butter and gently fry the shallots until soft. Add the rice and fry until the grains are shiny and crackling hot.
• Add a ladleful of the lobster stock and wait for it to be absorbed, then add a ladleful of the fish stock and stir in the same way until almost all the liquid is absorbed.
• Continue alternating ladlefuls of lobster and fish stock until the rice is about three-quarters cooked.
• Then add all the lobster meat and any roe then stir thoroughly to combine with the rice.
• Continue adding the stocks and cook the rice until the risotto is tender, but the grains are still firm to the bite.
• Take the pan off the heat and stir in the Tabasco sauce. Adjust the seasoning, stir and cover.
• Leave the risotto to rest for about 5 minutes, then turn onto a warmed platter and serve at once.