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Well, it doesn’t get much more decadent than this!  Saffron, the worlds most expensive spice, paired with lobster tail, which fetiches a good price also!  Put saffron on your holiday wish list and wait for lobster to go on sale and stock your freezer!  Then make a dinner to remember!

Seafood Saffron Risotto

1-2 cans of canned seafood (clams, shrimp, or crab) with the juices reserved, or the equivalent of fresh seafood

chicken stock

3 tbsp olive oil

1/4 cup onion, chopped

1 tsp minced garlic

1 cups arborio rice (short grain rice)

¼ cup white wine

4 tbsp butter

½ cup Parmesan cheese

Heavy cream, whipped (about 2 tablespoons)

Strain the canned seafood, reserving the liquid.  Roughly chop the seafood and set aside.  Add the chicken stock to the seafood liquid to total 2 cups of liquid.  In a small pot, bring the stock to a simmer.  Add the olive oil to a deep, large skillet, over medium heat.  Add the onion and cook till translucent, then add the garlic and cook till fragrant.  (If using fresh seafood, add it at this time)  Raise to medium high heat and add the rice.  Gently stir to coat the rice.  You want the rice to toast, and turn a gold to light brown color.  Once you reach the toasty color, add the wine to deglaze.  Let all the wine evaporate off.  By now, the stock should be at a simmer.  Pour a ladle full of stock into the rice.  While stirring, it will bubble and completely absorb.  Continue to add one ladle at a time, covering in between, and allow the rice to absorb the stock before adding more.  Continue till all the stock is used and the rice is cooked to al dente.  Sprinkle in the saffron and add the butter (and canned seafood) and parmesan cheese.  Fold it all in and then fold in the whipped cream to lighten it.

Lobster Tail

Prepare the lobster tails (see below photo or refer to “baked lobster tails” for detailed instructions) Marinate the lobster meat in a bowl with some lemon juice, about 10 minutes before cooking.  Preheat the oven to broil.  Remove the lobster tail from the lemon juice and place in a baking dish.  Sprinkle with sea salt and generously pour melted butter over the tails.  Sprinkle with cayenne pepper and broil 1 minute per ounce of the tails.  My tails were 5 ounces, so I broiled 5-6 minutes.  The meat will turn from translucent to white and firm, and the tails will turn from greenish brown to reddish orange.  Carefully pour the remaining butter from the baking dish into a ramekin and serve with the lobster, over the risotto.

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