Lobster Orzo

• 份量: 4 servings
• 总时间: 50 minutes

配料

16 oz. Lobster- tails and/or claws (I used Spiny Lobster Tails and Claws)

• 1 & 1/2 Cup Dry Orzo

• 3 Cloves Garlic Minced

• 2 Small Shallots Minced

• 1 Lemon Juiced (~2 Tbsp)

• 1/2 tsp Aleppo Pepper

• 1 Tbsp Crushed Calabrian Chilies

• 1/2 Cup Dry White Wine (I used Pinot Grigio)

• 4 Cups Chicken Stock + Lobster Shells

• 1 Cup Water

• 1/2 Cup Heavy Cream

• 1/4 Cup Freshly Grated Parmesan Cheese

• 1/2 Cup Freshly Shredded Gruyere Cheese

• 1 Sprig of Basil

• Chopped Chives (for garnish)

• 1 & 1/2 Cups Baby Spinach

• Olive Oil

• Salt and Pepper to taste

步骤

Prep your lobster:

For claws, pull the small pincher part of the claw to disjoint, slightly twist and pull gently to remove the feather like bone. Remove meat gently from the shell.

For the tails: Sliced down the center of the lobster tail on both sides. Once boiled pull the shell open and gently remove the meat.

Bring a medium sauce pan of salted water to a boil. Once boiling add in lobster tails. Cook for 7-9 minutes until meat is opaque and cooked through. Remove meat from the shells, save the shells.

Prepare your broth:

To a medium sauce pan add 4 Cups of Chicken Stock. Add the lobster shells to the stock along with 1 cup of Water. Bring to a simmer.

For the Orzo:

Using a high sided large skillet over medium low heat add ~2 tbsp of olive oil. Once the pan is hot add shallots. Cook for 2 minutes until they become translucent. Add garlic. Cook until fragrant (1-2 minutes). Add in dry orzo. Toast the orzo over medium low heat for ~4 minutes until the ends of the orzo are translucent.

Pour in dry white wine, Simmer and continue to stir until the wine is fully absorbed. Squeeze in lemon juice, stir until fully absorbed.

Begin to add chicken broth/stock two to three ladles at a time (approx. 1/2 cup). Consistently stirring until absorbed. After the first round of stock, add in aleppo pepper, crushed calabrian chilies and a basil sprig. Season with salt and pepper. Continue to add broth in batches and stirring. Stir, absorb, repeat. (I used about 3 Cups of broth). Once orzo is tender but still has a bite to it, add in heavy cream. Stir and allow to thicken.

Remove the basil sprig. Once the orzo is al dente, drop the heat to the lowest setting. Add in gruyere and parmesan cheese. If the orzo begins to thicken too much loosen it up with a ladle or 2 of chicken stock to thin it out. Taste and adjust seasoning if necessary. Add in spinach and cooked lobster. Fold in until spinach is wilted and lobster is warmed. Garnish with fresh chives and a drizzle of olive oil.

备注

Substitutions: Aleppo Pepper: Pinch of cayenne pepper and a dash of sweet paprika

Crushed Calabrian Chilies: Spicy Harissa or a pinch of Red Pepper Flakes