Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1 1/2 cups finely diced leeks
- 2 Tbs. cognac or brandy
- Meat from tails and claws of 2 cooked lobsters,
; tail meat halved, cut into 1/2-inch pieces - 1 Tbs. olive oil
- 1/2 cup finely diced fennel
- 2 garlic cloves, minced
- 2 cups Arborio rice
- 1/4 tsp. lemon zest
- 1/2 cup white wine
- 8 cups lobster stock, warmed (see related recipe
; at right) - 2 Tbs. chopped fresh chervil, plus chervil sprigs
; for garnish - Salt, to taste
Description
Laced With Pieces Of Tender Lobster Meat, This Luxurious Dish Befits A Special Occasion.For Tips On Cooking Fresh Lobster, Click On The Link At Right.
Williams-Sonoma
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