Here’s another one of those almost completely local recipes: All ingredients, lobster, vegetables, cheese (except the arborio rice and things like lemon, olive oil) from the farmers market or frozen from last year…
For lobster stock:
Shell of 1 lobster (The farmers market can only sell steamed lobsters, but if you bought one live, you can steam it first to cook the lobster meat inside, or if you are brave, you can kill the lobster by driving a chef’s knife through its head and cutting the lobster open down the middle. Then you can take out the meat and use the raw shells to make an even more flavorful stock and then cook the lobster meat separately by poaching it gently in the stock once you’ve finished making it. But the cooked lobster yields a pretty flavorful stock if you don’t want to go through that trouble).
1 onion, diced
2 ribs celery
1 Bay leaf
8 white peppercorns
6 parsley stems
Sprig of thyme
6 cups water
Instructions for Lobster Stock
1. Combine all ingredients into a large stock pot. Bring to boil, reduce to simmer, skim off any foam. Simmer for about an hour.
2. Strain stock into bowl. Use immediately, or cool and refrigerate for up to a day until use. Freeze for longer term storage.
3. Makes about 4-5 cups stock.
1 bunch asparagus, cut into 1-inch pieces
1 tablespoon butter
1 1/2 cups Arborio rice
3/4 cup white Wine
1/2 cup chopped garlic scapes (or ramps if they are in season)
2/3 cup peas (fresh or frozen)
Lobster meat from one lobster, cooked and chopped into bite-sized pieces
2 tablespoons butter
1/4 cup grated parmesan or pecorino cheese
1 tablespoon chopped mint
Salt and pepper, to taste
Mint leaf, to garnish
Cooked small claws
- Steam asparagus stems for four minutes. Add the tips for the last minute or so. Submerge in ice water to stop cooking. Drain and put aside.
- Heat lobster stock in sauce pan over medium low heat. Keep warm on low.
- Melt butter in large saute pan over medium high heat. When foam subsides, add shallots. Saute about 3 minutes or until translucent. Add arborio rice. Stir until coated and begins to get translucent, about 4 minutes.
- Add wine, cook while stirring, simmer until evaporated.
- Add stock one ladle at a time, stirring almost constantly. When stock is almost completely evaporated, add another ladle of stock.
- Continue adding ladles of lobster stock and stirring until the liquid is absorbed, for 20-30 minutes or until the grains are tender but still firm to the bite. You will notice as the rice cooks, it will take on a creamy consistency as it begins to release its natural starches.
- Just before the rice is done, with your last ladle or so of stock, add the garlic scapes, peas, and chopped lobster meat.
- Once, the rice is done, stir in the remaining 2 tablespoons of butter, and the cheese (I used an unbelievably delicious and unusual pecorino from the farmers market that was flavored with saffron, which paired beautifully with the lobster). and season to taste with sea or kosher salt and ground white pepper.
- Serve in a large bowl or platter, garnish with mint and lobster claws.
The Final Product