|Something to celebrate? Prepare this delicious and nutritious risotto, made with sustainable lobster, by Canadian chef Charlotte Langley.|
CHEF CHARLOTTE LANGLEY
Something to celebrate? Prepare this delicious and nutritious risotto, made with sustainable lobster, by Canadian chef Charlotte Langley.
Here's Chef's version, now it's your turn!
DID YOU KNOW?
The lobster is a LARGE crustacean from the same group as shrimp AND prawns. MSC certified lobsters are fished in the Northwest and East Atlantic. Rock lobsters are fished in the Central and Southeast Pacific, southeast atlantic and West Indian Ocean.
DID YOU KNOW?
The lobster is a large crustacean from the same group as shrimp and prawns.
MSC certified lobsters are fished in the Northwest and East Atlantic. Rock lobsters are fished in the Central and Southeast Pacific, southeast atlantic and West Indian Ocean.
|Lobsters play an important role in the marine ecosystem but European and some North American stocks are at serious risk of overfishing. This is why it is vital to buy only lobsters from sustainable fisheries.||Lobsters are typically blue, green, grey or brown in the wild. Their more recognisable red colouring is caused by astaxanthin, a pigment which is released when lobster is cooked.|
Ready to cook? Let's see what you need!
2l fish or lobster stock
200g Arborio (risotto) rice
5 tablespoons extra virgin olive oil
1 yellow/brown onion, diced
25g diced celery
1 tablespoon crushed garlic
75g diced red and yellow peppers
75g shaved zucchini (courgette)
45g diced fennel (save fronds for garnish)
250ml dry white wine
6 strands of saffron
3 tablespoons smoked sweet paprika
110g tomato paste
175g of cooked MSC certified lobster meat per person
Salt and pepper to taste
Zest and juice of a lemon
Freshly grated Parmigiano Reggiano cheese to taste (optional)
Bring the fish stock to a simmer in a medium-sized saucepan.
Soak the strands of saffron in the white wine to infuse for at least 10 minutes.
Preheat a medium-sized high-sided pot to medium and add the olive oil. Add onion, garlic, celery and fennel. Sweat them until tender (approximately 5-10 minutes). Then stir in the rice, thoroughly coating it.
Cook the rice until it is no longer chalky-looking and begins to pop – about 5 minutes. Add the smoked paprika and coat the grains. Add the saffron-infused wine and simmer, stirring constantly until it has evaporated. Swirl in the tomato paste.
Add a few ladles of stock and reduce heat slightly. Good things take time, and risotto is definitely one of those things. Continue to simmer, stir until almost dry. Continue adding ladles of hot stock and stir until almost tender (approximately 30-45 minutes).
Taste and adjust seasoning to your liking, Fold in zucchini, diced peppers and wild lobster meat.
Serve in shallow bowls and garnish with the fennel fronds, zest and juice of lemon and parmesan.
LOBSTER SAFFRON RISOTTO
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the little blue label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.
Chef Charlotte portrait: Rick O'Brien
Chef dish photo: Rick O'Brien
Lobster illustration: © Scandinavian Fishing Year Book