Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Spelt and lobster risotto
Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.
serves 4
Preparation time: 50 min
Cooking time: 1 h 50
Bisque
- 2 European lobsters
- 1 onion
- 2 carrots
- 20 g tomato paste
- 5 cl cognac
- 50 cl 30% cream
- 50 g butter
Risotto
- 280 g small spelt
- Vegetable stock
- 50 g butter
- 100 g Parmesan cheese
- 50 g spring onion
- 20 g mascarpone cheese
- salt and pepper
1 - Prepare the bisque: cook the lobsters in a steamer (or in a nage or court-bouillon) for 4 min at 75°C. Shell the lobsters. In a casserole dish, roast the lobster heads and carcasses until nicely colored. Add the onion, carrots and tomato paste and cook for 2 min. Deglaze and flambé with cognac. Add water to the top and cook for 20 min after boiling. Strain and reduce to a highly concentrated juice. Add the cream and butter.
2 - Prepare the risotto: cook the spelt in vegetable stock for 45 min. In a sauté pan, cook the spelt with half the bisque, butter, Parmesan, cebette and mascarpone until you obtain a creamy risotto. Season with salt and pepper.
3 - Presentation: roast the lobster tails and claws in a sauté pan with a little butter. Arrange the risotto in a soup plate and place the lobster on top. Emulsify the remaining bisque with an immersion blender and pour over the risotto.
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