Eek it's Wednesday and I'm only posting about my Sunday meal now. Oops. Moving along...
I've burnt the last two weeks meals. Both salvageable, but nonetheless I was determined not to overcook this week's meal. And I almost accomplished it. I say almost because I did overcook the lobster ever so slightly but the flavour was so good it didn't really matter. Plus this isn't Top Chef and no one at the table was complaining.
Today's recipe comes courtesy of the Ontario Government. Odd I know, but our government controls our liquor in Canada. The downside is that it limits the variety and is very corporate, almost like a Walmart. The upside is they fund this AMAZING magazine called the LCBO Food & Drink. And for all you non-Ontarians, they post the recipes to past issues on their website with an excellent search engine. These recipes are created by some of the top culinary experts in the country and it's rare that one disappoints. And this one is no exception. The dill butter poaches the lobsters to perfection and they are perfectly matched with the creamy flavour of the risotto. Enjoy!
Large Lobster Tails with Dill Butter & Pistachios
This is among the simplest of entrées to prepare and is quite festive. Cooking lobster in the shell results in a concentration of seafood flavour.
1 cup (250 mL) shelled pistachios (see TIP)
1 lemon
⅓ cup (75 mL) salted butter, softened
1/4 cup (50 mL) finely chopped fresh dill
1/4 tsp (1 mL) freshly ground black pepper
6 large lobster tails, each 10 to 12 oz (300 to 375 g), defrosted
1 lemon
⅓ cup (75 mL) salted butter, softened
1/4 cup (50 mL) finely chopped fresh dill
1/4 tsp (1 mL) freshly ground black pepper
6 large lobster tails, each 10 to 12 oz (300 to 375 g), defrosted
1 Finely chop pistachios by pulsing in food processor; however, leave large enough so pieces of nut are recognizable. (If making ahead, cover and refrigerate for up to 3 days, or freeze.)
2 Finely zest lemon with a rasp. Stir zest with butter, dill and pepper. (If making ahead, cover and refrigerate for up to a day. Bring butter to room temperature before using.)
3 To prepare lobster tails, place each one, smooth-side up, on a cutting board. Use heavy kitchen scissors to snip open shell along midpoint from front (where meat is visible) going back to the tail. Using your fingers, force shell open and loosen the meat. Stuff butter between meat and shell and over the exposed meat. Tails can be covered and refrigerated for up to half a day.
4 Preheat oven to 375°F (190°C).
5 Place stuffed tails, cut-side up, on a baking sheet. Fan out each tail to steady. Bake 25 minutes or until lobster separated with 2_forks at thickest point has lost grey centre and reads at least 165°F (73°C) on an instant-read thermometer.
6 To serve, force open shells more widely. Grasping meat with tongs, loosen at bottom and pull out. Place lobster on a bed of risotto (below). Nap with butter and juices from broiling pan; liberally sprinkle with pistachios. Serve right away.
TIP
The pistachios need to be bright green, which means shelling large salted California pistachios, as already-shelled pistachios sold in bags are usually too darkly roasted. Nearly 3 cups (750 mL) of nuts in the shell are needed to yield 1 cup (250 mL) of shelled pistachios.
2 Finely zest lemon with a rasp. Stir zest with butter, dill and pepper. (If making ahead, cover and refrigerate for up to a day. Bring butter to room temperature before using.)
3 To prepare lobster tails, place each one, smooth-side up, on a cutting board. Use heavy kitchen scissors to snip open shell along midpoint from front (where meat is visible) going back to the tail. Using your fingers, force shell open and loosen the meat. Stuff butter between meat and shell and over the exposed meat. Tails can be covered and refrigerated for up to half a day.
4 Preheat oven to 375°F (190°C).
5 Place stuffed tails, cut-side up, on a baking sheet. Fan out each tail to steady. Bake 25 minutes or until lobster separated with 2_forks at thickest point has lost grey centre and reads at least 165°F (73°C) on an instant-read thermometer.
6 To serve, force open shells more widely. Grasping meat with tongs, loosen at bottom and pull out. Place lobster on a bed of risotto (below). Nap with butter and juices from broiling pan; liberally sprinkle with pistachios. Serve right away.
TIP
The pistachios need to be bright green, which means shelling large salted California pistachios, as already-shelled pistachios sold in bags are usually too darkly roasted. Nearly 3 cups (750 mL) of nuts in the shell are needed to yield 1 cup (250 mL) of shelled pistachios.
Serves 6
Saffron Risotto with Leeks
Saffron is the world’s most expensive spice, but thankfully a little is all that is needed and too much actually decreases the pleasure of the flavour. Saffron is often sold in tiny 2-g boxes—use about one-sixth of the contents for this risotto. If purchasing broth in a 900-mL carton, simply use water to make up to 1 litre. 1/2 cup (125 mL) dry white wine Generous pinch of saffron threads
Saffron is the world’s most expensive spice, but thankfully a little is all that is needed and too much actually decreases the pleasure of the flavour. Saffron is often sold in tiny 2-g boxes—use about one-sixth of the contents for this risotto. If purchasing broth in a 900-mL carton, simply use water to make up to 1 litre. 1/2 cup (125 mL) dry white wine Generous pinch of saffron threads
4 cups (1 L) chicken or vegetable broth
1 tbsp (15 mL) butter
1 medium finely sliced leek (white/light-green part only), about 1 cup (250 mL)
1⅓ cups (325 mL) arborio rice, about 8 oz (250 g)
1/4 to 1/2 tsp (1 to 2 mL) salt (optional)
Sprigs of fresh herb such as dill, parsley or thyme
1 tbsp (15 mL) butter
1 medium finely sliced leek (white/light-green part only), about 1 cup (250 mL)
1⅓ cups (325 mL) arborio rice, about 8 oz (250 g)
1/4 to 1/2 tsp (1 to 2 mL) salt (optional)
Sprigs of fresh herb such as dill, parsley or thyme
1 Measure wine; add saffron. Let threads soak 1 hour or more. Heat broth in a small saucepan or in microwave, until just boiling. Keep hot over low heat.
2 Heat butter in a large saucepan over medium heat. When hot, add leek; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine, including saffron threads; stir until absorbed.
3 Continue to cook slowly, adding 1/2 cup (125_mL) hot broth at a time, stirring frequently with a wooden spoon until each ladleful is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. If more liquid is needed, simply use water. Taste; add salt if needed.
4 Heap risotto into warmed shallow soup bowl or deep plates. Garnish with sprigs of fresh herb.
2 Heat butter in a large saucepan over medium heat. When hot, add leek; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine, including saffron threads; stir until absorbed.
3 Continue to cook slowly, adding 1/2 cup (125_mL) hot broth at a time, stirring frequently with a wooden spoon until each ladleful is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. If more liquid is needed, simply use water. Taste; add salt if needed.
4 Heap risotto into warmed shallow soup bowl or deep plates. Garnish with sprigs of fresh herb.
Serves 6
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