10-28-2019, 01:24 PM
#1
  • TomG
  • Member
  • Perth, Western Australia
User Info
[Image: c7p8otE.jpg]


Crispy skin fillet of Coral Trout, served with steamed asparagus drizzled with sesame dressing, and shoestring smoked paprika fries.
IMHO, the finest tasting fish on the planet.

1 194
Reply
 10-28-2019, 03:36 PM
#2
  • NJDJ
  • Senior Member
  • New Jersey
User Info
I see you and raise you my lobster risotto.   Smile

[Image: pdjUE0k.jpg]

32 876
Reply
 10-28-2019, 07:07 PM
#3
  • TomG
  • Member
  • Perth, Western Australia
User Info
(10-28-2019, 03:36 PM)NJDJ Wrote: I see you and raise you my lobster risotto.   Smile

[Image: pdjUE0k.jpg]
Whoa - that looks absolutely delicious!

1 194
Reply
 10-29-2019, 08:46 AM
#4
User Info
Everything about that entrée looks and sounds appealing.

10 1,112
Reply
 10-29-2019, 11:23 AM
#5
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
User Info
Fixed Menu (Teishoku) Supper (four of the first five courses only) at Hiogiso Ryokan, Shima, Mie-ken, 2018 October 16

[Image: 80hiJvI.jpg]
[Image: l1YjZ2P.jpg]
[Image: 5lw9oi4.jpg]
[Image: uyC7hrz.jpg]

1 1,385
Reply
 11-07-2019, 04:36 PM
#6
User Info
Well done gentlemen!  Those dishes all look like fantastic masterpieces!

Vr

Matt

32 1,824
Reply
 11-08-2019, 07:37 PM
#7
  • hush
  • Junior Member
User Info
(10-28-2019, 03:36 PM)NJDJ Wrote: I see you and raise you my lobster risotto.   Smile

[Image: pdjUE0k.jpg]


Recipe for lobster risotto please!

0 44
Reply
 11-08-2019, 08:23 PM
#8
User Info
That lobster risotto looks delicious.  The best lobster I ever had was at a friend's house on the Bailey Island in Maine.  The lobsterman came by on his boat and dropped off something like 30 lobsters for the group of us.  But what made these particular lobsters so fantastic was they had just molted.  No crackers needed.  Just your bare hands to get at the meat, even those tough claws and tails.  And oh so sweet.

But my wife turned me onto something that I've come to love even more than lobster.  Alaskan King Crab legs.  No need for butter.  Super sweet and each leg provides massive amounts of this delectably delicious treat.

2 362
Reply
 11-09-2019, 06:24 AM
#9
  • NJDJ
  • Senior Member
  • New Jersey
User Info
@MntnMan62 I agree about King Crab.  Lobster is good, but King Crab is awesome!  I might have to might have to make King Crab Risotto!

32 876
Reply
 11-09-2019, 06:40 AM
#10
  • NJDJ
  • Senior Member
  • New Jersey
User Info
@hush the recipe is really pretty simple.   My grocery store will steam the live lobsters for you for free.  It takes about 15 minutes but it saves a step at home.  Plan on one lobster (1.25-1.5 lb) per person.   When you get home pick all the meat and give it a rough chop.  Put on the side.  Next, follow any basic risotto recipe.  For the broth, I use chicken stock.   You could use seafood stock to punch up that flavor, but I think it's too much so I stay with straight chicken. Instead of onions, use shallots. Chardonnay for the deglaze. Parmesan for the cheese.  Toward the end add a teaspoon of paprika.  Next melt some butter with lemon  juice in a small saute pan.  Use this to reheat the reserved lobster one at a time.  Only takes a minute or two per lobster.  Warms it and gives it a nice lemon butter flavor.  Plate the risotto, mounding the reserved lobster on top.  I like ths better than mixing it in.  Lastly,  hit it with some fresh chopped chives. Let me know if you decide to make it and how it goes.

32 876
Reply
 11-09-2019, 01:24 PM
#11
User Info
(11-09-2019, 06:40 AM)NJDJ Wrote: @hush the recipe is really pretty simple.   My grocery store will steam the live lobsters for you for free.  It takes about 15 minutes but it saves a step at home.  Plan on one lobster (1.25-1.5 lb) per person.   When you get home pick all the meat and give it a rough chop.  Put on the side.  Next, follow any basic risotto recipe.  For the broth, I use chicken stock.   You could use seafood stock to punch up that flavor, but I think it's too much so I stay with straight chicken. Instead of onions, use shallots. Chardonnay for the deglaze. Parmesan for the cheese.  Toward the end add a teaspoon of paprika.  Next melt some butter with lemon  juice in a small saute pan.  Use this to reheat the reserved lobster one at a time.  Only takes a minute or two per lobster.  Warms it and gives it a nice lemon butter flavor.  Plate the risotto, mounding the reserved lobster on top.  I like ths better than mixing it in.  Lastly,  hit it with some fresh chopped chives. Let me know if you decide to make it and how it goes.

Thanks for the recipe.  I too may have to try it with both lobster one time and kind crab another.

2 362
Reply
 11-09-2019, 06:02 PM
#12
  • hush
  • Junior Member
User Info
Thank you! Sounds delicious!

0 44
Reply
Users browsing this thread: 1 Guest(s)