The chefs at Milos restaurant in Montreal know that every risotto should have a velvety and creamy texture, almost like a very thick soup. Try this Greek rice dish as a mid-week dinner.
3 lb. Canadian lobster
1/3 cup olive oil
4 shallots, finely chopped
1 green pepper, chopped
2 garlic cloves
1/2 cup white wine
4 ripe tomatoes, grated
5 cups cold water
3/4 cup carnaroli rice
2-3 sprigs fresh thyme, chopped
3-4 sprigs fresh basil, chopped
2 oz. Parmesan cheese
2-3 tbsp olive oil
Step 1: If the lobster is alive, kill it with a sharp knife with one cut in the head.
Step 2: In a heavy based pan, heat the olive oil and sauté the lobster until it becomes red.
Step 3: Remove the lobster from the pan and set aside. To the same pan, add 2 of the shallots, green pepper, and 1 clove of garlic, and sweat them in the pan.
Step 4: Deglaze the pan with white wine and add the lobster, grated tomato and the cold water. Cook the lobster for 10-15 minutes.
Step 5: Strain the lobster stock and save it for the risotto.
Step 6: Cut the lobster lengthwise and save the coral if desired, which is in the lobster's head. If the lobster has eggs (between its legs) save the eggs, too, as desired.
Step 7: In the same pan, sweat the rest of the shallots and 1 garlic clove.
Step 8: Add the rice and manipulate it only by moving the pan. No wooden spoons allowed in order to avoid breaking the rice.
Step 9: Gradually add the lobster stock, making sure to move the pan several times to release the rice starch that will make the rice creamy.
Step 10: Once the rice is cooked (15-20 minutes), add the chopped thyme, basil, and Parmesan. Add 2-3 tbsp of olive oil. Serve hot in a deep bowl. Finish with freshly ground black pepper.