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LOBSTER ARRANCCINI

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

  • 6 large lobster tails
  • 1 carrot
  • 2 celery
  • 1 onion
  • parsley stems
  • 2.4 kilo risotto rice
  • 6 tall cups of lobster liquor
  • 900g onion
  • 240g butter
  • 3g saffron
  • 120g water
  • 10g paprika
  • 500g red bell pepper
  • salt
  • pepper

Instructions

  • Peel and prep the vegetables to make a bullion for the lobster
  • Simmer the Lobster for 6 minutes then remove from the liquid and cool
  • Strain the liquid
  • Reserve
  • Peel and dice the onion and bell pepper
  • Melt the butter in a thick bottom pan
  • Add to the pan the onion and pepper and sautee till tender
  • Add the paprika
  • Add to the pan the rice and stir through
  • Add the soaked Saffron (in 120g water)
  • Begin adding the stock to the pan little by little
  • Cook as with a regular risotto
  • Whilst cooking de-shell the lobster and roughly chop
  • Once all the liquid has been incorporated add the lobster and season to taste
  • Spread on a large tray to cool
  • Form into 30g balls and reserve till needed to pane