Postrios Lobster With Curry Risotto Recipes

CURRY LOBSTER

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

LOBSTER PO' BOY

Steps:

• Preheat deep-fryer to 375 degrees F.
• In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
• Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
• Place on rolls with sliced tomato and serve with Remoulade Sauce.
• In a small bowl, mix together all ingredients until well combined. Chill and reserve.

EGGS OVER (EASY) LOBSTER RISOTTO PATTIES

Steps:

• Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
• In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
• Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.

LOBSTER CURRY

Steps:

• Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
• Heat a little oil in a large saucepan and lightly cover the lobster tail pieces for about 1 minute. Set aside.
• Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom, and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
• Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yogurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

POSTRIO'S LOBSTER WITH CURRY RISOTTO

Steps:

• Fill a pot large enough to hold two lobsters with water and bring to a boil. Add the lobsters and cook for 5 minutes. Drain and remove the lobsters, letting them cool.
• Separate the claws and the tail from the body. Remove the intestines. Chop the body into quarters and cut the tail into 4 medallions, leaving it in the shell.
• In a large sauce pot, heat 4 tablespoons of the olive oil over medium heat. Add the lobster bodies and saute for 4 minutes until lightly browned on all sides. Add the green onions, garlic and ginger and saute until the onion is wilted. Add the curry powder and chili flakes and stir for 2 minutes. Pour in the plum wine and Port, stirring to disloge any bits that stick to the pan. Cook over high heat until the liquid reduces by half. Add the 14 ounces of chicken stock and reduce by half again.
• Press the sauce through a strainer, getting all the juices from the lobster and vegetables. Discard the lobster and vegetables. Pour the sauce into a medium-sized pot and heat over medium heat. Add the cream and reduce until it coats the back of a spoon. Season the sauce with salt and pepper to taste. Keep the sauce warm while making the risotto.
• In a 2-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the vegetables and saute over until medium-tender. Add the saffron and wine and reduce by half. Add the rice and 1/4 cup of the chicken stock. Stir constantly until the liquid is absorbed. Repeat the procedure, adding 1/4 cup of chicken stock at a time, until all the liquid is absorbed. The rice should be al dente. If you prefer the rice cooked more, just add more liquid. Finish by stirring in the butter and Parmesan cheese.
• Heat a pan large enough to saute all the lobster. Add 2 tablespoons of olive oil and the lobster. Cook only long enough to reheat the lobster, about three minutes. Add the sauce to the pan and stir in 2 tablespoons of butter. Remove from the heat.
• To serve, divide the risotto among four serving plates and arrange the lobster around the risotto. Pour the sauce over the lobster.