Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Lobster carcasses
Lobster stock
Risotto
How it's done
Lobster carcasses
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.
To roast in the oven
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Lobster stock
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).
Risotto
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.
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