Recipe courtesy of Chef Tyler Gallant
lb PEI lobster meat taken out of the shell
cup Deep Roots Distillery Absinthe
cup arborio rice
lb ADL butter
tbsp extra virgin olive oil
medium onion (rough chopped)
cloves garlic (finely minced)
shallot (finely minced)
head fennel (finely mince bulb, pick fronds, reserve stocks)
celery heart (reserve two stocks and small dice remining celery)
large carrot (small diced)
lemon (zest & juice)
lime (zest & juice)
pint cherry tomatoes cut in half
cup finely grated aged Glasgow Glen Farm gouda cheese
Sea salt to taste
Fresh cracked pepper to taste
Make a flavorful broth which will be used later to cook your rice. Broth: In a large pot combine the 6 cups water, bay leaf, fennel stocks, 2 stocks celery, onion, lemon and lime juice and bring to a simmer. Continue to simmer for 30-40 minutes then strain through a fine mesh strainer, reserve the liquid. This flavorful broth will be used later to cook your rice
Using a large heavy bottom pot on medium to low heat add the butter, olive oil and minced garlic, celery, shallot, fennel, carrot, arborio rice and continue to cook on low heat while stirring with a wooden spoon until the vegetables and rice grains become translucent (about 5-8 minutes) Deglaze rice mixture with the absinthe.
While continuing to stir rice and vegetable mixture start adding the hot vegetable broth a ladle full at a time, stirring constantly. Let the rice absorb the broth before adding the next ladle of broth. The rice will be done when most of the liquid has been incorporated and the rice is still slightly al dente.
Add the lobster meat, lemon & lime zest, cherry tomatoes, and gouda cheese and continue to stir for 2 minutes. Season mixture to taste with sea salt and fresh cracked pepper and using remaining broth adjust the consistency until its thick and creamy.
Carefully spoon lobster risotto on plates and garnish with fennel fronds and more fresh grated gouda cheese if desired. Serve and enjoy!
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