Canadian Lobster Stew with Cuttlefish Ink Risotto

Canadian Lobster Stew with Cuttlefish Ink Risotto

Introduction

Discover a bold gastronomic combination with this Canadian lobster civet, served with a black squid ink risotto. This rich and complex dish combines the depth of the civet sauce with the unique character of the creamy risotto, for a luxurious and unforgettable culinary experience.

Ingredients

  • 2 live Canadian lobsters (approx. 500 g each)
  • 50 ml cognac
  • 200 ml red wine
  • 2 onions, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 1 liter fish stock
  • 2 tablespoons tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • olive oil
  • salt and pepper

For the risotto :

  • 300 g risotto rice
  • 2 sachets cuttlefish ink
  • 1 onion, finely chopped
  • 100 ml white wine
  • 1 liter hot vegetable stock
  • 50 g grated Parmesan cheese
  • 2 tablespoons butter
  • salt and pepper

Preparation

Prepare the civet:

  • Plunge the lobsters into boiling salted water for 2 minutes, then shell them, keeping the meat and shells.
  • In a large saucepan, brown the lobster shells in a little olive oil. Flambé with cognac.
  • Add the onions, carrots, celery and garlic. Cook until tender.
  • Pour in the red wine, add the tomato paste and bouquet garni. Simmer over low heat for 1 hour.
  • Strain the sauce, return to the heat and reduce by half. Adjust the seasoning.

Cooking the risotto :

  • In another saucepan, sauté the chopped onion in butter until translucent.
  • Add the rice and allow to become pearly. Deglaze with white wine.
  • Gradually stir in the hot stock.
  • Halfway through cooking, add the squid ink and continue cooking until the rice is creamy.
  • Remove from the heat and add the Parmesan and a knob of butter. Adjust the seasoning.

Finishing and serving:

  • Gently reheat the lobster meat in the civet sauce.
  • Serve the lobster topped with the civet sauce, with the squid ink risotto on the side.

This dish of Canadian lobster civet with squid ink risotto is a true work of culinary art, ideal for a special occasion or festive dinner. It offers an explosion of flavors that will impress even the most discerning palates. You can order this top-quality Canadian lobster directly from our website. La Halle du Midi, your fishmonger in Monaco, provides home delivery so you can enjoy this gourmet delight effortlessly at home.

Introduction

Discover a bold gastronomic combination with this Canadian lobster civet, served with a black squid ink risotto. This rich and complex dish combines the depth of the civet sauce with the unique character of the creamy risotto, for a luxurious and unforgettable culinary experience.

Ingredients

  • 2 live Canadian lobsters (approx. 500 g each)
  • 50 ml cognac
  • 200 ml red wine
  • 2 onions, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 1 liter fish stock
  • 2 tablespoons tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • olive oil
  • salt and pepper

For the risotto :

  • 300 g risotto rice
  • 2 sachets cuttlefish ink
  • 1 onion, finely chopped
  • 100 ml white wine
  • 1 liter hot vegetable stock
  • 50 g grated Parmesan cheese
  • 2 tablespoons butter
  • salt and pepper

Preparation

Prepare the civet:

  • Plunge the lobsters into boiling salted water for 2 minutes, then shell them, keeping the meat and shells.
  • In a large saucepan, brown the lobster shells in a little olive oil. Flambé with cognac.
  • Add the onions, carrots, celery and garlic. Cook until tender.
  • Pour in the red wine, add the tomato paste and bouquet garni. Simmer over low heat for 1 hour.
  • Strain the sauce, return to the heat and reduce by half. Adjust the seasoning.

Cooking the risotto :

  • In another saucepan, sauté the chopped onion in butter until translucent.
  • Add the rice and allow to become pearly. Deglaze with white wine.
  • Gradually stir in the hot stock.
  • Halfway through cooking, add the squid ink and continue cooking until the rice is creamy.
  • Remove from the heat and add the Parmesan and a knob of butter. Adjust the seasoning.

Finishing and serving:

  • Gently reheat the lobster meat in the civet sauce.
  • Serve the lobster topped with the civet sauce, with the squid ink risotto on the side.

This dish of Canadian lobster civet with squid ink risotto is a true work of culinary art, ideal for a special occasion or festive dinner. It offers an explosion of flavors that will impress even the most discerning palates. You can order this top-quality Canadian lobster directly from our website. La Halle du Midi, your fishmonger in Monaco, provides home delivery so you can enjoy this gourmet delight effortlessly at home.

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