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Risotto with Lobster and Mushrooms

Servings: 8


For Poached Lobster:
3 quarts water
2 cups (4 medium) onions, coarsely chopped
2/3 cup (1 medium) carrot, coarsely chopped
3/4 cup (2 stalks) celery, coarsely chopped
1 quart white wine
10 peppercorns
3 bay leaves
1 teaspoon fresh thyme, chopped
2 whole (1-1/2 pounds each) lobsters

For Broiled Portobello Mushrooms:
1 tablespoon olive oil
1 pound Portobello mushrooms
1/4 teaspoon white pepper
1/8 teaspoon salt

For Mushroom Tomato Jus:
1/2-cup (1 ounce) sun-dried tomatoes
3/4 cup hot water
1 tablespoon unsalted butter
1/8 teaspoon of salt
4 ounces reserved Portobello mushroom stems, chopped
4 ounces fresh mushrooms, finely chopped
2 tablespoons (1 ounce) shallots, finely chopped

For Asparagus:
12 ounces (24 spears) asparagus

For Risotto:
2 tablespoons unsalted butter
1 cup (2 medium) onions, finely chopped
2 teaspoons fresh garlic, finely chopped
3/4 cup (6 ounces) Arborio rice
2/3 cup white wine
2 cups water
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
1/3 cup (1 1/2 ounces) Wisconsin muenster cheese, shredded
Reserved diced lobster tail (about 8 ounces)
2 cups (4 ounces) reserved broiled, sliced Portobello mushrooms
12 slices (6 ounces) Wisconsin muenster cheese, cut in half diagonally
3 tablespoons balsamic vinegar

Cooking Directions:

For poached lobster: In 2-gallon stockpot, bring water to a boil. Add all remaining ingredients except lobster. Continue cooking over medium heat, stirring occasionally, 30 minutes. Add lobster; continue cooking, stirring occasionally, 7 to 8 minutes or until lobster turns bright orange. Remove lobster from pot; cool completely. Break lobster down; save claws for garnish, save shell for mushroom tomato jus, and dice the tail meat. Refrigerate.

For broiled portobello mushrooms: Clean and remove stems of mushrooms. Reserve stems for mushroom tomato jus. Heat broiler. In bowl toss together all ingredients to coat mushrooms. Place on broiler pan. Broil 4 to 5 inches from heat for 4 to 5 minutes, turning once, until browned. Cool completely; Cut mushrooms into 1/4-inch strips. Set aside.

For mushroom tomato jus: Pour hot water over tomatoes to cover; set aside. Melt butter in Dutch oven. Add salt, mushrooms, shallots and garlic. Cook over medium high heat, stirring constantly, until onions are crisply tender, 3 to 5 minutes. Add reduced beef stock and lobster shells. Continue cooking, stirring occasionally, 1 hour. Add tomatoes and water; continue cooking 15 minutes. Strain mixture; return liquid to same pan. Continue cooking until liquid comes to a full boil. Meanwhile, in small bowl combine cornstarch and cold water. Stir until smooth. Slowly add cornstarch mixture with stirring with wire whisk. Boil 5 minutes. Check consistency (add more cornstarch mixture if necessary). Strain; keep warm. Set aside.

For asparagus: Peel asparagus thinly, beginning 1/2 inch from tips. Blanch in hot salted water in 10 inch skillet for 4 to 5 minutes. Cool in ice water, drain. Reserve 3 inches of tops and cut remaining asparagus into 1/4 inch strips. Set aside.

For risotto: In 2-quart saucepan melt butter. Stir in onion and garlic; cook over medium-high heat until tender, 3 to 5 minutes. Add rice; continue cooking over medium heat, stirring occasionally, 2 to 3 minutes. Add white wine; continue cooking, stirring occasionally, until all liquid is absorbed, 4 to 5 minutes. Add enough water to just cover rice; continue cooking, stirring occasionally, until all liquid is absorbed, 6 to 7 minutes. Add salt and pepper. Continue adding water, a little at a time, cooking and stirring until absorbed each time (about 2 cups water total). Add whipping cream, shredded cheeses and reserved diced lobster meat. Continue cooking, stirring constantly, until cheese is melted. Add 4 ounces of the reserved Portobello mushrooms; stir just until combined. Remove from heat.

To assemble: Butter 8 (4 to 5-ounce) ramekins or custard cups. Place 3 half-slices muenster in each custard cup so that one corner of each piece touches in the center. Fill custard cups with risotto mixture. Invert cup onto serving place. Toss blanched asparagus strips and remaining sliced Portobello mushrooms with vinegar; arrange on serving plate. Slice reserved lobster claws at angle and heat slightly, arrange on serving plate. Spoon mushroom tomato jus around risotto. Arrange asparagus tips on serving plate. If desired, garnish with a spring of chervil.

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