Prince Edward Island Lobster and Potato Risotto
1 lb. peeled and medium diced Yukon gold potatoes
4 cups water boiling
1 cup roughly chopped double smoked bacon- nice big chunks here
1 oz. Extra Virgin Olive Oil
1 shallot, minced
1 small cooking onion, finely diced
2 cloves garlic, smashed
1 cob buttered, grilled/ roasted corn
(cut kernels off of the corn cob)
½ red bell pepper finely diced
2 tbsp torn fresh basil leaves
1 lb. freshly shucked PEI lobster meat- large chunks are the best!
12 oz. whipping cream
2 tbsp butter
2/3 cup of your favourite grated or shredded cheese- I personally like a very old Gouda cheese for this dish!
3 green onions finely chopped
8-10 chives finely chopped
Sea Salt and Cracked black pepper to taste
Parboil the diced potato until about 30 percent cooked, strain from water and rest at room temp for 15-20 minutes. In a large skillet or sauté pan on medium to med-high heat add the bacon to the pan and cook until almost crisp. Remove bacon onto paper towel to drain of fat. Keep pan as is and place back on heat and add in olive oil and 1 tbsp of butter, now add in the shallot, cooking onion, garlic and corn and stir until onion is translucent. Drop heat to med-low or medium and add in your red pepper, potatoes and cream and cook for about 5-6 minutes at a steady simmer as dish begins to thicken. Keep on heat and add in the rest of the ingredients to finish and get in a good stir for about a minute or two, gently so as not to smash up the potatoes. Season with sea salt and finish with a bit of cracked pepper.
Great Food, Great Cooking, Great Friends!
Chef Ross Munro