Lobster with lobster bisque and risotto seasoned with Mr. Franks’ Seasonings Seasoning Salt .
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mr. Frank’s Kitchen.
Lobster
INGREDIENTS
- 1-2 ea. Lobsters
- Prosciutto slices
METHOD
- Boil for 2-3 minutes just to be able to remove the meat from the shell.
- Blanche to stop the cooking process.
- Remove the meat and reserve the shells to make a stock.
- Cut the tail in half. Leave half in the shell and wrap the other half with prosciutto.
- Sear and finish cooking the lobster before plating.
Risotto
INGREDIENTS
- 1 cup Pecorino Romano, grated and some for garnish
- Olive oil
- Bay leaf
- White wine
- Garlic
- Shallot
- Lobster Stock
- Mr. Frank’s Seasoning salt
METHOD
- Cook the risotto with sautéed shallot and garlic and a bay leaf. Deglaze with some white wine. Cook with lobster stock stirring constantly until tender.
- Add Mr. Frank’s Seasoning salt
- Fold in the Pecorino Romano and season to taste. Stirring constantly. Fold in a little Olive oil and mascarpone. Should flow like lava.
