Recipe by Executive Chef Mitchell Husbands,
The Bay at Nonsuch Bay Resort
An Italian recipe with a Caribbean twist
Serves 4
INGREDIENTS
4 pre-cooked lobster tails
3 tsp olive oil
2 cups Arborio rice
1 cup pre-cooked lentils
½ cup onions, finely diced
1 ½ cups butternut squash, cubed
1 cup dry white wine
4 cups vegetable stock
1 cup Parmesan cheese,
finely grated
¼ cup heavy cream
2 tsp. chives, chopped
Salt & pepper to taste
METHOD
Remove flesh from lobster tails, being careful to keep shells intact. Slice flesh into medallions. Reserve shells and set lobster aside. Pre-cook lentils for 10 minutes in 2-3 cups of boiling water. Set aside. Heat olive oil over medium heat; add onions and sauté gently for 1 to 2 minutes, until translucent and not browned. Add rice stirring constantly for another 2 minutes. Pour in the wine, add the butternut squash and lentils, continue to stir. Add 1 cup of stock, lower the heat and cook stirring occasionally for about 15-20 minutes adding stock as needed until rice is tender and creamy. Season with salt and pepper, finish with parmesan cheese, heavy cream and fresh herbs. Top risotto with lobster medallions and decorate each plate with a shell.
Lentil-butternut Squash Risotto with Spiny lobster tail