Brief lesson in science of preparing risotto

sibilities.

The Eastern Shore is synonymous with seafood, so it is fitting that lobster risotto is a local favorite.

Many recipes call for homemade stock made with lobster shells. That is very pricy and not practical for home chefs.

Lobster base solves this problem and can be purchased for less than $10 on Amazon.

Carpaccio is an Italian appetizer of raw shavings of raw beef. With this thought in mind, consider a mound of lobster risotto nestled on cooked, buttery slices of lobster carpaccio. Enjoy!

Lobster Broth

6 cups lobster base

2 cups chicken stock

3 cup water

2 celery stalks, quartered

2 carrots, quartered

1 small yellow onion, quartered

4 cloves garlic, quartered

1. In a large pot, add of the ingredients together. Bring mixture to a boil.

Once it comes to a boil, reduce heat to a simmer and cook until it reduces by half, approximately 30 minutes. Allow to cool and strain mixture, reserving the broth.

Lobsters

4 small lobster tails

1. You want to have one lobster tail per person.

2. Using sharp scissors, cut the top lobster shell to the tail, do not cut the tail. Using your hands, pull open the shell so the meat is exposed.

3. Fill the steamer with two inches of water. Bring the water to a boil, then reduce heat to medium high. Steam lobster tail 40 seconds per ounce of meat.

Once the shell is orange and the meat is white, the lobster is done. Do not overcook the lobster.

Remove lobster from heat and allow to cool. Once cooled, cut the portion where the tail is the thickest, into 3 or 5 very thin slices.

Chop the remaining meat. Set aside.

Risotto

4 tablespoons unsalted butter

1 cup Arborio or Carnaroli rice

½ cup dry white wine

2 ½ cups hot lobster broth

1. Melt butter in a large heavy bottom skillet over medium heat. Add rice and cook until all of the butter is absorbed. Constantly stirring.

2. Stir in wine and again cook until the wine is absorbed, constantly stirring.

3. Add ½ cup of broth to the rice mixture, stir until liquid is absorbed, constantly stirring. Repeat this process until all of the broth has been added to the rice.

This should take approximately 25 to 30 minutes. The rice should be creamy with texture. If the rice is mushy, it is over cooked.

Presentation

Place the 3 or 5 slices of lobster and form a circle on the serving plate. In a small bowl, using an ice cream scoop, add 4 scoops of rice along with the chopped lobster. Mix well and add a scoop of risotto on top of the carpaccio. Place cooked asparagus tips at an angle and add a drizzle of melted butter. Garnish with freshly ground black pepper. Secret Ingredient – Fascination. “I didn’t say I liked it. I said it fascinated me. There is a great difference.”

– Oscar Wilde

Now Playing

PICKLE’S PUB

706 Philadelphia Avenue, Ocean City, 410-289-4891 / picklesoc.com

Feb. 3: Beats by Deojee, 9:30 p.m. to 1:30 a.m.

Feb. 4: Dunehounds, 9:30 p.m. to 1:30 a.m.

Feb. 5: Beats by Deojee, 9:30 p.m. to 1:30 a.m.

Feb. 6: Karaoke w/Wood, 9:30 p.m. to 1:30 a.m.

Feb. 7: Beats by Wax, 9:30 p.m. to 1:30 a.m.

Feb. 8: Beats by Deojee, 9:30 p.m. to 1:30 a.m.

Feb. 9: Beats by Wax, 9:30 p.m. to 1:30 a.m.

SEACRETS

49th Street and the Bay, Ocean City 410-524-4900 / www.seacrets.com

Feb. 3: The Gab Cinque Band, 6 to 10 p.m.; DJ Tuff, 7 p.m to 2 a.m.

Feb. 4: John McNutt Duo, 5 to 9 p.m.; DJ Davey, 6 p.m. to 1:50 a.m.; Billy Walton, 9 p.m. to 1:30 a.m.

Feb. 9: Opposite Directions, 5 to 9 p.m.