Boston Lager Lobster Risotto is chock full of goodies - lobster, roasted squash & corn, kale, bacon, Parmesan cheese and topped with baked sqaush seeds.
½acorn or butternut squashcubed and cooked (butternut adds more color!) Note - Reserve and clean squash seeds for garnish
olive oil
Old Bay Seasoning
4-5cupschicken broth
3tbspunsalted butter
1tbspchopped shallots
2clovesof garlicminced
1c.Arborio rice
1tbspvegetable oil
1bottle Sam Adams Boston Lager Beer
1c.chopped kale
kernels from 2 ears roasted corn
¼cupgrated Parmesan cheeseplus additional for garnish
1/2c.4 oz heavy cream
½tspblack pepper
¼tspsalt
butter for rewarming lobster
2strips cooked bacondiced
2tbspsnipped chives
Instructions
Boil lobster tails for approx. 7 minutes. Once done, submerge lobster tails in ice bath. After cooling, extract lobster tail meat using a sharp pair of kitchen shears by cutting a straight line down the tail shell. Carefully remove the tail meat in one piece. Cut into chunks and set aside
Place reserved seeds in a bowl with a light splash of olive oil and Old Bay Seasoning and mix to coat seeds Bake seeds at 350 degrees until they are lightly brown and crunchy, about 10 minutes.
Place the chicken broth in a saucepan and bring to a mild simmer (not a hard boil.)
In a large saute pan, melt butter over medium heat. Add the shallots and cook until softened, but don’t allow to brown. Add the garlic and cook until fragrant, about 20 seconds. Stir in rice, (if pan is dry, add the 1 tbsp vegetable oil) cooking until the rice is completely coated with butter and smells slightly nutty, about 2 minutes. Don’t allow mixture to brown.
Add beer to deglaze the pan, cooking until most of the liquid is gone. Start adding the warm broth 1/2 cup at a time, stirring frequently, until most of the liquid is gone. Then add another 1/2 cup and repeat. This process should take about 20 minutes. Risotto is ready when it's tender enough to eat, gets to a creamy stage (from releasing its starch) but is still slightly al dente (has a slight bite, or firmness.)
Rewarm squash gently in microwave. Turn heat for risotto to low and add squash, kale and corn. Saute a few minutes or until kale starts to wilt. Add Parmesan, cream and salt and pepper to taste.
In a sauce pan, melt the butter. Don’t allow it to brown or simmer. Rewarm lobster gently, being careful not to overcook it.
Divide the risotto onto plates and top with lobster. Sprinkle with bacon, chives, additional Parmesan and toasted squash seeds.