Recipe by Chef Jennifer Jasinski, Rioja restaurant. Yields 4 orders
For the lobster:
Ingredients
Two lobsters, about 1-1/4 pound each
Directions
In a large pot with boiling water cook the live lobsters for 6 minutes then plunge into ice water to cool. Remove the tail and claws for the risotto and reserve the lobster shells and body for the lobster sauce.
For the “bisque” sauce:
Ingredients
1/2 cup sliced onions
1 small head sliced fennel
1 small sliced carrot
4-5 cloves garlic
Directions
In a soup pot with olive oil, add the vegetables and cook until lightly colored.
Then add the aromatics listed below:
1 bay leaf
1 teaspoon fresh thyme, picked
Small pinch, saffron
Add these to the pot and stir around a bit to release the flavors.
2 each fresh lobster bodies, chopped into small pieces. Add these to the pot and cook until the lobster shells are bright red.
5 each basil leaves
2 each Chopped fresh Roma tomatoes
Add the basil and tomatoes and cook down until pulpy. Deglaze with:
2 cups brandy. Let the alcohol burn off before adding the wine. Flame the pot.
1 cup white wine. Reduce the wine and brandy until the pot is dry.
1 quart lobster stock (if you do not have use chicken or vegetable broth)
Pinch cayenne
2 ounces butter (add only in the blender)
Add the above ingredients and simmer for approximately an hour.
Using the hand mixer or a blender, blend the soup for one minute approximately adding in the butter. Strain and season with salt & black pepper to taste. Keep the sauce in a warm place or in a water bath until ready to use.
For the fennel mascarpone puree
Ingredients
2 ounces butter
1 head of fennel, remove the core and slice
1 large shallot, sliced
1 teaspoon. thyme, no stems, chopped
1 cup Pernod
2 cups Chicken stock
Salt & pepper to taste
3/4 cup mascarpone cheese.
Directions
In a large sauté pan add the butter and sauté the fennel and shallots, season with salt and black pepper. Add the thyme and continue to sauté on medium heat until the fennel is starting to get soft. Deglaze with the Pernod and reduce all the way dry. Add in the chicken stock and simmer until that is also reduced dry. Place the fennel mixture in the blender and blend smooth. Place in a bowl and whisk in the mascarpone cheese, taste to adjust the seasoning. Reserve until needed. (You can do this a day in advance.)
For the risotto
Ingredients
2 ounces butter.
1/2 cup diced white onion
1-2 quarts Chicken stock
1 1/2 cups carnaroli rice
1 cup white wine
4 tablespoons grated parmesan
1 cup fennel mascarpone puree
1 bunch asparagus tips, blanched
Salt & pepper to taste
Directions
A few minutes before the risotto is ready place the cleaned lobster tails and claws in a small pot with melted butter to butter poach, you want to do this very slowly and only warm the lobster, DO NOT BOIL! If you do the lobster meat will be tough. To warm it usually takes 4-5 minutes on low completely covered in butter.
To make the risotto-Place the chicken stock in a pot and bring to a simmer, it needs to be boiling when you add it to the risotto. In a separate large soup pot, add the butter and sweat the onion until translucent. Add the rice and coat with the butter. Deglaze with the white wine and stir vigorously until the wine is reduced. Add in the boiling stock a little at a time until the rice is al dente, you want to stir vigorously all the while. When the rice is al dente it is ready to be finished. Add in the butter, fennel puree and parmesan, stir vigorously to “cream” in the butter. Season with salt & pepper.
To serve: place a small 2 oz. portion of the lobster bisque sauce in the bottom of a large bowl, repeat 4 times, then portion the risotto in all 4 bowls then divide up the lobster and place on top, garnish with chervil, serve immediately.
