We thought you might like to see what we prepared at the Epicurean Adventure at the Bayou City Art Festival! Enjoy!


Lobster Spinach Vermouth Risotto
(Serves 4 people)


Ingredients:

1 cup white wine
3 cups cooked risotto
12 ounces diced raw lobster tail
1 cup fish stock
4 full hands of fresh baby leaf spinach
½ cup sweet Vermouth
1 cup heavy cream
½ cup shredded Parmesan
2 Tablespoons chiseled shallots
½ cup clam juice
2 Tablespoons butter
Sea salt and white pepper to taste

Preparation:

- Cook risotto in white wine, water, fish stock and put to the side
- Sauté diced lobster in butter, salt and pepper
- Add shallots
- Flambé with Vermouth
- Put lobster back in sauté pan
- Sauté spinach
- Add cooked risotto
- Add clam juice
- Add butter, cream and Parmesan


Executive Chef David Denis
Le Mistral Restaurant