If you're walking down the right path and you're willing to keep walking, eventually you'll make progress View More
Preparation: 2 hours
Cooking time: 1 h 15 min.
4 fresh Florida lobsters or 2 big tails split apart (about ½ lb. per person)
7 cups lobster base
1 tsp. Aleppo pepper
1 tsp. fennel seeds
1 ½ cup Arborio rice
¾ cup heavy cream
1 pinch saffron
1 ½ tbsp. Cognac
4 tbsp. butter
1 fennel, thinly sliced
5 scallions, thinly sliced (white part only)
1 lemon juice
2 tbsp. fresh thyme leaves, for garnish
Fennel fronds, for garnish
Salt and pepper
In a medium stockpot, bring the lobster base to a boil (7 cups water + 7 tsp. lobster base), add the Aleppo pepper and fennel seeds. Reduce the heat to medium-low and simmer for 15 minutes. Strain the bouillon in a saucepan and return to the stockpot. Season to taste with salt and pepper.
In a medium saucepan, combine the cream with the Cognac, saffron and 1 ½ cup cooked lobster base. Season with salt and pepper (taste before seasoning because the lobster base is already salted). Bring to a boil, reduce the heat to low and simmer for 20 minutes.
In a small bowl, combine the fennel, scallions, lemon juice, salt and pepper. Refrigerate.
In a medium stockpot, bring some water to a boil, add some salt and cook the rice al dente, covered 15 minutes. Drain well.
Reheat the lobster bouillon, bring it to a boil and add the lobsters. Cover, reduce the heat to medium-low and cook the lobsters 15 minutes. Add 3 tbsp. of butter.
Return the rice to the medium stockpot, stir in 1 tbsp. butter and add the cream sauce. Cook 3 minutes over medium-low heat.
Serve the risotto in large plates. Top with the fennel salad. Place the lobster over it. Scoop 1 tbsp. of lobster bouillon on each plate. Garnish with fresh thyme leaves and fennel fronds.