Lobster and Summer Corn Risotto

Executive Chef Bruce Silverblatt , Forge In The Forest, Carmel

Serves 6

Sauce Ingredients
3 7-8 oz. Lobster tails
3 ears freshly shucked corn
2 oz. olive oil
2 tablespoons minced shallots
2 tablespoons butter
4 tablespoons tomato paste
1 tablespoon paprika
3 cups fish stock or clam broth
2 oz. Brandy

Risotto Ingredients
4 tablespoons butter
6 shallots, peeled and minced
1 leek, white part only, minced
1 1/2 cups Arborio rice
Reserved corn kernels
1/2 cups dry white wine
5-6 cups hot fish stock or clam broth

Sauce Preparation
Heat fish stock to a simmer and add the corn. Simmer about two minutes and remove the cobs. Let cool slightly and slice of the corn kernels. Add the cobs back to the broth and simmer about 5 minutes. Add the lobster tails and lightly poach for about six minutes. Remove tails and place in cold salted ice water for about two minutes. Remove and discard corncobs. Split lobster tails lengthwise and remove the meat and set aside. Heat oil in a medium saucepan and add the lobster shells, paprika, shallots and butter. Sauté 3 minutes, stir in the tomato paste, pour in the brandy and cook for another minute. Add the fish stock and cook for five minutes. Strain sauce and keep warm.

Risotto Preparation
Melt 3 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium heat until soft, but not browned. Add the rice and cook evenly until the rice is translucent, about three minutes. Add the leeks, wine and a half-cup of stock, stirring constantly, until the broth is absorbed. Continue adding the stock in the manner until the rice is creamy, but al dente, about 15 minutes. Stir in the remaining tablespoon of butter and corn. Adjust the seasoning. Re-heat lobster tails in sauce. Spoon risotto into the center of a warm bowl and ladle sauce around and top with lobster.