Lobster Risotto with Crab Cake & Asparagus

Impress your family and friends with this beautiful seafood dish from Wolfscastle Country Hotel

Serves 6

For the risotto:
2 Lobsters, cooked and shelled
12 Asparagus spears, blanched
2 Onions, diced
250g Arborio Rice
½ Fennel Bulb, diced
80g Blanched Spinach, chopped
Zest & juice of one lemon
150g Butter
Fish Stock
For the crab cakes:
80g Cream
40g Butter
40g Flour, plus extra for coating
250g White Crab Meat
½ Lemon
Salt & Pepper
1 Egg, beaten

Risotto Method:
Add onion to pan and fry for 5 minutes, until soft.  Add rice and dry cook for two minutes.  Add a splash of white wine and cover with fish stock.  Cook until rice softens, adding more stock as needed.  Fry fennel in separate pan, then add spinach, lemon zest, capers and chives .  Take off heat and finish with butter & grated truffle, & lemon juice, to taste.

Crab Cakes Method:
Melt butter in pan, then add flour.  Slow cook for at least 5 minutes until flour has cooked out.  Add cream, then take off heat and cool slightly.  Add the white sauce to the crab, chopped basil & lemon, season to taste with salt & pepper.  Form into balls, coat with flour, then egg and roll in breadcrumbs.  Deep fry until golden.

To serve, portion the risotto into bowls.  Divide lobster meat evenly and top with lobster meat, asparagus & crab cake.

2016-05-09T16:03:20+00:00 March 21st, 2016|