The recipe for Lobster Risotto and Langoustines

A generous and iodized risotto, a traditional dish with Breton products! 

Ingredients of the Lobster Risotto and Langoustines for 4 people:

• 1 Lobster Bisque
• 2 onions
• 200 g of risotto rice
• Semi-dry goat cheese
• 8 cl of fresh cream
• 12 beautiful langoustines
• Butter
• Olive oil
• Salt, pepper

Preparation of the Lobster Risotto and Langoustines

• Reheat the Lobster Bisque with 35 cl of water and keep warm while the risotto cooks.
• Peel and finely chop the onions. Sweat them in a saucepan in butter for 5 min. Add the rice and continue cooking for another 5 minutes while mixing.
• Wet the rice little by little with the Lobster Bisque, mixing regularly and cooking the risotto over a rather high heat. The cooking lasts between 15 and 20 minutes.
• Add the cream, adjust the seasoning, cover and let stand warm while the scampi are searing in a pan with a drizzle of olive oil.
• Dressing the risotto with the langoustines in the center and sprinkle everything with semi-dry goat cheese shavings.

Enjoy this risotto very hot!