Lovely Lobster Risotto with Fennel and Grass Kelp
Rated 4.5 stars by 2 users
Category
Seafood Risotto
Author:
PBFC
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
A rich creamy risotto to bring you a ray of sunshine, whenever you need it. Suitable for a special lunch or decadent evening meal. Great for Dinner parties in the lead up to Christmas and New Year. Best served with a glass of crisp, chilled white wine. A favourite dish at our coastal pub and restaurant The Old Point House, Angle, Wales | Seaweed inspired food and drink
Ingredients
-
250g of fresh lobster meat
- 1x tsp of olive oil
-
4 x cloves of crushed garlic
-
1 litre of fish stock
- 150g arborio rice
-
40g butter or Seaweed Sea Truffle butter
- 1 medium onion, peeled and diced
-
2 tablespoons of Barti Rum (optional)
-
Juice of ½ lemon
-
1 tablespoon grated Gruyère cheese
- 1 tablespoon grated Parmesan cheese
-
1 fennel bulb, thinly sliced
-
1 tsp of Grass kelp seaweed
- 1 tsp of Captain Cats Mor Seasoning
-
salt and freshly ground black pepper.
Directions
Warm a large frying pan and add the olive oil and onion and cook slowly for around 10 minutes, until the onion is soft.
Add the garlic, arborio rice and butter and stir for a further 5 minutes until the rice is well coated and slightly translucent.
Add the Barti rum (or a good dash of white wine if preferred) and cook for another 5 minutes. Add the fennel, grass kelp, Captain Cats Mor seasoning, lobster meat and stir.
Begin to slowly add the fish stock to the pan and stir, 1-2 ladles full at a time, until the liquid is absorbed into the rice. Keep repeating until the stock is used.
Once the rice becomes soft and you have the right consistency add the lemon juice, grated cheeses and salt and pepper to taste.
Top with an extra sprinkle of grass kelp, serve and enjoy!
For the love of the sea
