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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Rolled Lamb Shoulder with Cherries


 

ingredients

for 8 people
  • two boneless lamb shoulders.
  • 400g cherries.
  • 3 tablespoons cider vinegar.
  • 3 tablespoons brown sugar.
  • 1/2 cinnamon stick.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.
  • 1 tablespoon cornstarch.

for the marinade:

  • 200ml dry white wine.
  • two tablespoons brown sugar.
  • juice of half a lemon.
 

preparation

The day before, we'll get the shoulders ready — they should already be deboned.
Season each shoulder with salt and pepper, then roll the meat in on itself and tie securely with kitchen twine.
Next, mix together the marinade ingredients and pour over the meat.
Cover the bowl and let it rest in the fridge overnight.
The next day, lift the meat from the marinade and drain well. Don't throw out the marinade — set it aside for later.
Brown the shoulders on all sides in a heavy pot with a good splash of hot olive oil.
Meanwhile, put the cherries (pitted, but save a few whole ones for serving) in a saucepan over medium heat with the vinegar, sugar, cinnamon stick, and a pinch of salt.
Let it simmer for 15 minutes, fish out the cinnamon stick, then strain everything through a fine-mesh sieve.
Pour this cherry sauce and the reserved marinade into the pot with the shoulders, and let them cook for 30 minutes, turning halfway through. If the sauce reduces too much, add a splash of stock to keep things moist.
Remove the meat from the pot and let it cool before removing the twine.
 
Slice the meat thinly and nestle the slices back into the sauce until you're ready to serve.
If you'd like a thicker sauce, whisk in the cornstarch.
This pairs beautifully with sliced boiled potatoes and a few whole cherries scattered on top.

Enjoy!
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