Taking a classic dish and reinventing it by building bold lobster flavors with the sweet Guinness.
YIELD: 8 servings
PREP TIME: 20 minutes
COOK TIME: 20-30 minutes
CATEGORIES: Guinness, “Italian,” family style, rice
DIFFICULTY LEVEL: Basic recipe but a little more advanced if you make your own stock.
Ingredients:
Main Components:
- Lobster meat, claw knuckle, cooked ½ lb
- Olive oil 3 Tbsp
- Shallot, minced 2 ea
- Garlic, minced 2 cloves
- White button mushrooms, sliced 1 cup
- Arborio rice 1 ½ lbs
- Guiness draught ½ cup
- Lobster stock(recipe on site) or chicken stock, hot 6 cups
- Fresh parsley, chopped ½ cup
- Lemon, zested and juiced 1 ea
- Pecorino Romano, grated ½ cup
- Salt and FGBP t.t.
Method:
Main Components:
- Heat olive oil in a large pan over medium high heat. Add in shallots and begin to sweat until they become translucent and aromatic. ~ 2 minutes. Add in garlic and quickly sweat for 1 minute.
- Add in rice and mushrooms and stir together and cook for another 3 minutes.
- Deglaze with guinness and cook until the rice absorbs all of the liquid.
- Add in stock 1 cup at a time and cook until each cup is absorbed. Repeat this process until all of the stock is used and the rice has plumped and become soft aka fully cooked. This should take around 20 minutes.
- Toss in lobster meat and cook for 2-3 minutes until the meat is warm.
- Add a squeeze of lemon juice and season to taste.
- Finish with lemon zest, herbs and top with grated cheese.
- Serve family style!
Equipment:
- Large pan
- Wooden spoon or rubber spatula
PRO TIP: Add cubed bacon into the recipe. Cook the bacon before the shallots and garlic, then remove it from the pan and use the bacon fat in place of half the olive oil. Add bacon in when you add in the lobster meat.