Lobster risotto with grapefruit
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2lobsters
- 1 tbspolive oil
- 1onion
- 1 tbsptomato puree
- 3 tbspcognac
- 1 litrevegetable bouillon
- 2bay leaves
- 1vanilla pod
- 1 tbspolive oil
- 1onion
- 250 grisotto rice
- 1 ½ dlwhite wine
- 16cherry tomatoes
- 20 ggrated Parmesan
- 1 tbspsalted butter
- 1 tbspcognac
- salt and pepper to taste
- 1grapefruit
- 50 ghazelnuts
- 1 bunchcoriander
Instructions
Step 1
Remove the lobster meat from the shells, roughly chop, cover and chill. Break the shell and head into pieces, transfer to a baking tray lined with baking paper.Step 2
Approx. 30 mins. in the centre of an oven preheated to 180°C.Step 3
Heat the oil in a pan. Briefly sauté the onion. Add the tomato puree and roasted lobster shells, cook briefly. Add the cognac and reduce almost completely. Pour in the stock, add the bay leaves and vanilla, bring to the boil. Reduce the heat, simmer for approx. 25 mins., strain (yields approx. 700 ml of stock).Step 4
Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the lobster stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Add the chilled lobster meat and tomatoes, heat through. Stir in the cheese, butter and cognac, season. Serve the risotto with the grapefruit segments, nuts and coriander.