If you can’t already tell we had an extremely decadent and rich dinner on Tuesday. I eased you in with the chocolate lava cake, then went straight into the drinkable taleggio cheese sauce served with oven roasted prosciutto wrapped asparagus but you’re yet to see the main event! It was really two parts, I’m not calling it a surf ‘n turf. It’s so much more than that…
It wasn’t lobster next to filet. This took time, had many different ingredients and in the end result, it showed. (Do you see the taleggio cheese sauce? I told you it was on everything!) Handsome man said this was the best risotto he’s ever had, hands down and he pretty much had the whole filet gobbled up before I got to take my seat. He loves me. 🙂 And he loves my food. I’ve got a keeper.
If you recall I had mentioned saving the lobster body for stock in my Lobster Eggs Benedict post. Well that’s exactly what I did. I heated a tablespoon or two of canola oil in a big pot, I added some chopped onions, carrots, garlic, sauteed for a couple minutes then added the body of the lobster (eye parts & tomalley removed). Let that cook for a little then I added 2 quarts of water, thyme, green peppercorns, rosemary, bay leaves, salt & pepper and just let it simmer with a lid on for hours then strained it & put it away for Tuesday. The house smelled amazing and it added so much more to the lobster risotto.
This was a rich dish, the filet, while cooking was brushed with a butter mixture, the risotto was cooked with brandy and white truffle oil. I was loving being in the kitchen and cooking this meal. It was worth every second of the hour or more it took to make. I got lost in my own happy kitchen cooking world. The best part is watching someone else enjoy the food I just prepared, the praise afterward didn’t hurt either. 😉 I knew he really loved it and that’s what I was going for.
I couldn’t eat the whole steak, look at that thing it’s huge! But I did devour the risotto and all of the cheesy, saucy goodness that I placed it on. This was incredible really. I can’t imagine the night as a whole going any better.
Brown Butter Lobster Risotto w/ Truffle Oil
adapted from Giada at Home
1 lb frozen lobster tails, thawed
5-6 cups lobster broth (could use chicken stock as a replacement)
4 tablespoons butter
1 shallot, minced
1 1/2 cups Arborio rice
1/2 cup brandy
3 teaspoons white truffle oil
1/3 cup Parmesan cheese
2 tablespoons fresh chives, chopped
Place your lobster stock (or chicken) in a medium saucepan and bring to a boil, turn to low to keep hot.
Bring a large saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for about 10 minutes. The shells will curl. Drain and set aside on a cutting board until cool enough to handle. Using a sharp knife, split the tails in half lengthwise. Remove the meat then cut into 1/2″ pieces.
In a large saute pan, melt 3 tablespoons of butter over medium heat. Cook until butter begins to turn brown & starts to foam, 1-2 minutes. Add the shallots & saute until tender & beginning to brown. Add the rice and stir to coat, let cook for about a minute. Add the brandy & simmer until almost all of liquid has evaporated.
Then begin adding your stock, 1/2 cup at a time. Stir constantly until stock is almost completely absorbed then add another. 1/2 cup stock. Continue in this manner until the rice is tender but still firm to bite, about 20-30 minutes. The amount of stock will vary, I like to have extra just in case. When rice is almost cooked add 2 teaspoons of truffle oil and continue cooking as normal, adding lobster broth.
Remove from heat and add the Parmesan cheese. Season with salt & pepper to taste, add the chives & lobster meat, mix lightly.
To plate, add a spoonful of taleggio cheese sauce using a 2 oz ladle, place the risotto on top & drizzle remaining teaspoon of truffle oil evenly among the two plates. Top off with the bacon wrapped filet mignon.
Bacon Wrapped Filet Mignon
adapted from Tablespoon
2 tablespoons butter
2 teaspoons parsley flakes
1 teaspoon onion powder
2 filet mignons, 1 1/2″ thick
4 slices bacon
salt & pepper
Preheat the broiler.
Melt butter, parsley & onion powder together. Wrap each filet with two slices of bacon (enough to wrap all the way around), holding with toothpick if necessary.
Place on foil lined broiler pan, season well with salt & pepper.
Brush the tops with half of the butter mixture and broil 3-4″ from heat, about 8 minutes on each side for medium. While flipping the steaks brush again with remaining butter mixture.
Plate on top of the lobster risotto.