Lobster fregola risotto with lobster busque tea

2h 10m
- Preparation 40 min
- Cooking 1h 30m

Recipe for WMF Aromatic cookware

Ingredients

4 People

1 Lobster
1 Onion
1 stalks Celery
1 Garlic
1 tbsp. Light miso paste
50 ml Cognac
400 ml Lobster stock
600 ml Water
Salt
1 Onion
Some Oil
150 ml White wine
200 g Fregola pasta
2 tsp. Lobster butter
600 ml Lobster stock
Water, as required
100 ml Cream
1 Organic lemon
2 Radishes with leaves
400 ml Lobster stock
50 ml Cream
1 tbsp. Pernod
50 g Trout caviar

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The Fusiontec Aromatic pots from WMF are ideal for complex cooking techniques. The special alloy of the pot ensures that the heat is distributed quickly and evenly, which is important for safe and effective flambéing.

Step 2

Begin by boiling the lobster, removing the meat from the shell, and chopping the shell and head into large pieces.

Lobster

Step 3

Now dice the onion, celery, and garlic, and roast them in the pot with the lobster shells and miso paste. Then deglaze with cognac and flambé. Add the lobster stock and water, and let it simmer for 30 minutes on low heat. After this time, strain the stock through a sieve into a bowl and season with salt.

Onion

stalks Celery

Garlic

tbsp. Light miso paste

ml Cognac

ml Lobster stock

ml Water

Salt

Step 4

In the next step, dice the onion and sauté in a bit of oil. Deglaze with white wine and reduce until it is about half. Then add fregola and lobster butter. Gradually add the lobster stock and enough water until the fregola is al dente. Season the fregola risotto with cream, lemon juice, and zest, and let the mixture cook for 20-30 minutes.

Onion

Some Oil

ml White wine

g Fregola pasta

tsp. Lobster butter

ml Lobster stock

Water, as required

ml Cream

Organic lemon

Radishes with leaves

Step 5

WMF TIP: If you don't have lobster butter on hand, you can melt butter (200g butter replaces 2 tbsp lobster butter) in a pot and add the boiled lobster shells.

Step 6

Now cut the radishes, including the leaves, into chiffonade (fine strips).

Radishes with leaves

Step 7

Bring the remaining lobster stock to a boil and remove from the heat. Warm the lobster meat in it and take it out. Blend the stock with the remaining cream and Pernod into a frothy bisque.

ml Lobster stock

ml Cream

tbsp. Pernod

Step 8

Finally, arrange the lobster meat, caviar, and radish chiffonade on the risotto and serve with the lobster bisque à part.

g Trout caviar