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Lobster Risotto

Recipe from: The Modular

Stop in Houston, Texas to chow down at The Modular truck where curbside dining has truly evolved with delectable delights such as whole lobster with risotto and even roasted bone marrow.

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2 tablespoons garlic, chopped
1/2 lemon zest
1 lemon’s juice
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh oregano, chopped
1/2 shallot, small dice
1 pound unsalted butter, softened
Salt to taste

Combine all ingredients and mix well.

2 1.5-pound whole lobsters
2 gallons water
3 lemons, halved
3 bay leaves
2 onions, chopped
2 cups ice, in cold water

Remove the claws and knuckles from the lobster. Get a large pot with about 2 gallons of water to a roaring boil. Add the lemons, bay leaves, and onions and let it go for 5 minutes.

Next add the claws with the knuckles attached and let boil for 5 minutes or until the shells turn bright red/orange. While this is occurring prepare an ice bath for the claws. When the time is right, remove the claws and knuckles from the boiling water and soak them in the ice bath. Do not throw out the left over boiling liquid, as this is the base for the lobster stock.

Once totally cooled, remove the meat from the claws and knuckles. Keep both the meat and the shells.

Strain the poaching liquid to remove large objects and then bring it to a simmer, adding the left over shells from the claws and knuckles. Simmer for about 20 minutes, then strain again and keep warm.

2 tablespoons grape seed oil
1 shallot, diced
2 tablespoons garlic, chopped
2 cups Arborio rice
1 cup white wine
3 quarts Lobster Stock (above)
8 tablespoons Compound Butter (above)
½ cup Parmesan cheese
½ cup mascarpone cheese
Salt to taste
1 tablespoon fresh chives, finely chopped

In a large to medium saucepan, heat the grape seed oil and add shallots and garlic. Sweat them, and then add the Arborio rice. Slightly toast the rice for about 2 minutes until you can smell the rice.

Next add the cup of wine. Let the liquid reduce by ¾, and then add hot lobster stock. Only use enough to barely cover the rice. Keep going over a medium heat until the rice has absorbed the liquid; stirring occasionally and then add a little more of the lobster stock, just to cover the rice again. Continue this process until the rice tastes just a bit under al dente.

Add 4 tablespoons of compound butter, as well as the mascarpone cheese and Parmesan cheese. Stir to combine. Add stock as needed if it’s too thick. Salt to taste and top with chives.

Serve immediately. Lobster tails may be served alongside risotto with compound butter for dipping, or reserved for future use.

Yield: 4 servings