My birthday week came and went. I kind of enjoyed myself most of the week, except for an episode which I had with the boy. Otherwise, it was good and mostly relaxing. I was blessed with a not-so-kind-but-good-enough and extremely hot weather which allowed me enough time to cycle from East Coast to Changi Village through the Changi Bay Point, passing through the Jurassic Miles on the way. I also had a once in a lifetime Omakase at the Torio Restaurant hidden in the Links Hotel. Even though my visit to the Somerset Design Library was cut short by some unforeseen emergencies (which turned out not to be an emergency), I could have another afternoon browsing through some books at Kino on Wednesday afternoon. It was a good break from work. How I wish…
The meal at the Omakase taught me that food can be simple but great. The smoked sashimi was what impressed me the most, followed by the chattiness and friendliness of the executive chef who share with us his love for the sea and his knowledge about fish. I’ve never had so much sea urchins in my life and they were so yummy. We know that behind every simple dish lies a wealth of knowledge and efforts, just like how much effort went into cooking this dish of lobster risotto. A lot of time is spent cooking the stock (and cooking it right first), before the rest of the rice and ingredients could be added and dealt with. The risotto turned out yummy of course, what with the umami lobster stock used to cook it to hit the right notes.
I also love how the colour of this dish stands out so confidently and cheerfully. It looks so inviting – who could resist digging into it?
Take your time this weekend to try out this dish at home. I’m sure you will be able to receive some inner joy and peace when you get to the end of this recipe.
Ingredients:
- Lobster tail: 2
- Celery: 1/2 stalk, sliced
- Carrot, 1/2 stalk, sliced
- White onion: 1/2, sliced
- Brandy: 1 tbsp
- Tomato paste: 1 tbsp
- Garlic: 1, bruised
- Paprika: a pinch
- Bay leaf: 1
- Saffron: a pinch
- Unsalted butter: 1 tbsp
- Leek: 1, finely sliced
- Prosciutto: 2 slices, snipped
- Thyme: 1 stalk, leaves only
- Arborio rice: 1/2 cup
- Salt: 1/4 tsp
- Ground blackpepper: 1/4 tsp
- White wine: 1/2 cup
- Corn kernel: 1 cup
- Heavy cream: 1/4 cup
- Chive: 1 tbsp, finely chopped
- English parsley: 1 tbsp, finely chopped
Method:
- Poach lobster tails for 6-8min. Cool down, setting aside lobster stock.
- Remove meat from lobster shells. Chop roughly.
- Combine 2 cups lobster stock, celery, carrot, onion, brandy, tomato paste, garlic, paprika, bay leaf & saffron in a saucepan. Bring to a boil and simmer on medium heat for 25min.
- Strain broth, discarding the condiments. Return to simmer on low heat.
- Melt butter in a separate saucepan. Cook leek, prosciutto & thyme for 5min.
- Stir in rice, salt & blackpepper. Then pour in white wine and cook till absorbed.
- Reduce to low heat. Stir in corn kernels. Add in seafood broth 1 cup by 1 cup, stirring rice continuously.
- Stir in lobster meat, heavy cream, chive & parsley. Cook 2-5min.
- Scoop risotto onto serving plate.
- Top with lobster meat and garnish with prosciutto to serve.
Serving:
3 persons
