Lobster Risotto & Chocolate Heart Cookies

Lobster Risotto

 

Ingredients

 

Quick Lobster Stock
·         5 cups water
·         1 cup white wine
·         1 ½ lbs lobster shells
·         1 medium onion chopped
·         1 carrot (sliced)
·         1 rib celery (sliced)
·         1 tomato chopped*
·         1 bay leaf
·         each, salt & pepper (to taste)
Lobster Risotto
·         1 tbs olive oil
·         2 tbs shallots minced
·         4 garlic cloves minced
·         1 ½ cups Arborio rice
·         ¼ cup dry white wine
·         4 cups lobster stock
·         diced lobster meat*
·         3 tbs butter
·         4 tbs of cream cheese*
·         zest of 1 lemon
·         salt & pepper (to taste)
·         3 tbs chives (fresh, chopped)
·         parmigiano cheese (shaved)*

 

Instructions

 

1.      Bring 6 cups of water to a boil, add fresh or thawed lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water. Remove the lobster meat and dice for the risotto, then refrigerate. Return the shells to the boiling water.
2.      Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the lobster shells, vegetables, and spices. Reserve broth and keep on medium heat for use in the risotto.
3.      Bring a large skillet or frying pan to medium heat, add olive oil, shallots, and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
4.      Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
5.      Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
6.      Add the reserved diced lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
7.      Correct the seasoning (if necessary), serve and garnish with parmigiano and chives (if desired).

 

*In flyer February 12-18, 2023
Recipe and photo credit: Bake it with Love

 

Chocolate Heart Cookies

 

Ingredients

 

·         1 cup butter, softened
·         1/2 cup sugar
·         1 tsp vanilla extract
·         2 cups all-purpose flour*
·         1/4 cup baking cocoa
·         1 cup vanilla or white chips
·         2 tbs shortening, divided
·         1/2 cup semisweet chocolate chips

 

Instructions

 

1.      In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
2.      On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
3.      Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
4.      In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
5.      Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
6.      In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

*In flyer February 12-18, 2023
Recipe and photo credit: Taste of Home

Wyatt Fowler