Lobster Arancini
Ingredients
Butter
1 large shallot, finely chopped
2 cloves garlic, smashed and peeled
1 1/2 cups Arborio rice
1 cup white wine, I used Pinot Grigio
5 cups lobster stock simmering (alternative Chicken Stock)
2/3 cup grated Parmesan
1 tablespoon lemon juice
1 teaspoon freshly chopped parsley
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cups panko
1/2 cup finely grated Parmesan
2 beaten eggs
8 ounces lobster tail meat chopped into 1/2-inch cubes
1/2 cup thawed frozen peas
1 tablespoon heavy cream
Canola for frying
Method
• Melt three tablespoons of butter in a large saucepan over medium heat.
• Add the shallot and cook until softened, about 3 minutes then add the garlic and cook for a further minute.
• Add the rice and stir until combined
• Add the wine and simmer until the liquid is evaporated
• Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes
• Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next
• Cook until the rice is tender but still firm, about 20 minutes then remove from the heat
• Stir in the Parmesan, lemon juice, parsley, salt and pepper
• Line a baking sheet with parchment and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
• In a small skillet, melt a teaspoon of butter and sauté the peas until warm
• Stir in the lobster and cream then set aside
• In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs
• With damp hands, use about 2 tablespoons of the risotto mixture to form the shape and size of a golf ball
• Make an indentation in the centre of each ball and insert small amount of the lobster and peas
• Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups of the panko to coat
• In a large, heavy-bottomed saucepan, add enough oil so that it is 3-inches deep
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F or a piece of bread thrown in starts to brown
• Working in batches, fry the rice balls in Canola, turning occasionally, until golden, about 4 to 5 minutes
• Drain on paper towels and serve
For the Chipotle Mayo
Ingredients
1 cup mayonnaise
2 chipotles in adobo, stemmed and seeded
1 tablespoon adobo sauce
2 whole, peeled garlic cloves
pinch of salt (plus more to taste)
squeeze of lime
Method
• Place all ingredients in a blender and blend until combined
• Season to taste
Assembly
• Spread the chipotle mayo on the bottom of the plate and place three arancini on top
• Finish with charred spring onion and micro red chard.
This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
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