Recipes

Lobster Risotto with Creamy Tomato Sauce

Pairs Well With

Poached Lobster

Ingredients

5 lobster tails (about 14 ounces total)
Juice from 1 lemon
1/2 teaspoon salt
About 4 quarts water
 

Preparation

Bring water to rolling boil. Add lemon juice and salt. Poach one tail at a time, keeping water at rolling boil, for 4 minutes. Remove and drop into ice water. When cool, slice open back with kitchen scissors and remove tail in single piece from shell; repeat until all tails have been poached. Set aside shells to use in making Lobster Broth. Cut tail meat in half lengthwise, then into bite-size pieces. Cover and refrigerate.

Lobster Broth

Ingredients

Shells from lobster tails
1 bottle Merry Edwards Chardonnay
32 ounces seafood broth
4 cups water
 

Preparation

Place shells in cooking pot. Add wine and seafood broth and bring to low boil. Cook for approximately 30 minutes until reduced to about 6 cups liquid.

Risotto

Ingredients

6 cups Lobster Broth (see recipe above)
1 large leek, white portion only - chopped
7 cloves garlic, peeled & chopped
3 tablespoons olive oil
2 cups Arborio rice
7 ounces fire-roasted chopped tomatoes
1/2 cup whipping cream
Sea salt and freshly ground pepper
1 small bunch chives, chopped
1 cup freshly grated Parmesan cheese (optional)
 

Preparation

In a large, heavy gauge frying pan, sauté leeks and garlic in olive oil over medium heat until clear and soft. Add rice and cook until light brown, about 3 minutes. Add warmed stock, 3/4 cup at a time, adding more as absorbed. When all liquid has been incorporated, add tomatoes, cream and lobster. For an even richer version, parmesan cheese may also be incorporated at this time; heat until melted. Add salt and pepper to taste, toss to mix with chopped chives and serve.
 
Accompany with freshly harvested, steamed broccoli and homemade buttermilk biscuits. Merry adds a side salad of Butter Crunch lettuce from her garden, along with avocado and mandarin orange slices, tossed with Ken’s Famous Dressing.

Serves six

In Sonoma County, there was no winter crab harvest in 2015. So for Christmas Eve dinner, Merry created this new dish to replace her family’s traditional crab pasta feast. Her Olivet Lane Chardonnay is a luscious pairing counterpoising the rich lobster with its bright minerality.