• Lobster Risotto with Vanilla Bean Oil

    Ingredients

    Savory vanilla bean canola oil

    Yield: 12 portions, portion size: 1 cup (250 mL)

    • Ingredients
      Amount
    • Canola oil
      1½ cups (375 mL)
    • Vanilla bean, fresh
      1 ea.
    • Black pepper, freshly cracked
      ½ tsp. (2 mL)
    • Sea salt
      ½ tsp. (2 mL)
    • Lemon zest
      1 tsp. (5 mL)

    Risotto

    • Ingredients
      Amount
    • 1-2lb Whole Lobster, 500g-1kg
    • Onion, chopped
      1 ea.
    • Garlic cloves, peeled and chopped
      2 ea.
    • Canola oil
      ½ cup (125 mL)
    • Sea salt
      ½ tsp. (2 mL)
    • Black pepper, freshly ground
      ¼ tsp. (1 mL)
    • Reserved Shellfish/ Lobster stock
      1 qt. (1 L)
    • Butter, room temperature
      2 Tbsp. (30 mL)
    • Risotto rice, Arborio or Carnarolli
      1½ cups (375 mL)
    • White wine
      ¼ cup (60 mL)
    • Chives, finely chopped
      2 Tbsp. (30 mL)
    • Parsley, finely chopped
      2 Tbsp. (30 mL)
    • Parmesan, freshly shaved
      1½ cups (375 mL)

    Method

    1. For the Savory Vanilla Bean Canola Oil: In a saucepan, bring the canola oil to 140°F; do not boil. Add the freshly scraped vanilla bean and the pod; mix well. Add the pepper, salt, and lemon zest; mix well and let it rest overnight in a tightly closed container in the refrigerator. To serve, bring the infused oil to room temperature or just warm slightly.
    2. For the risotto: In large pot, cook lobster in boiling salted water for about 10-12 minutes or until cooked through. Remove lobster from cooking water and reserve water. Chill lobsters in ice water. Remove meat from shells and cut into small pieces. Set aside.
    3. In large sauté pan, cook onion and garlic in canola oil over medium heat, about 15 minutes, stirring occasionally, until onion has completely softened. Add salt and pepper to taste. Reheat shellfish stock. Meanwhile, add rice to onion mixture and stir to coat rice.
    4. Add hot shellfish stock, about 1/2 cup (125 mL) at a time and stir after each addition until all liquid has been absorbed by rice. Continue adding stock until rice has creamy coating but still remains al dente. Add butter, white wine, chives, parsley and reserved lobster pieces. Stir carefully, just to combine ingredients.
    5. Place each serving of risotto on a plate and drizzle with Savory Vanilla Canola Oil. Sprinkle with Parmesan cheese.