Risotto with Truffles and Seafood

It's not a requirement to use the shells/heads from your Norway lobster to make a stock. You can easily use bouillon cubes/Fond Du Chefs instead, but since you'll be waiting for the scallops anyway, you might as well use the time to make this stock.

Shell the Norway lobsters, so you only have the meat left and set it aside. Place the shells and heads in a thick-bottomed pot and turn the heat up high. Use a wooden spoon to break open the heads to release all the liquid. After a couple of minutes, pour your alcohol into the pot (I used cognac) and set it on fire to flambé the whole mixture. This helps release the flavors from everything.

Let the fire burn out, then add 2 liters of water (preferably boiling).

Turn the heat down a bit and boil the water down until you have about one and a half liters left.

Remove from the heat and strain it into a bowl through a sieve. 

Wet a cloth and strain the liquid through it into a jug. Now your stock is ready for your risotto.

If it hasn't turned out flavorful enough, you can easily add a bouillon cube/Fond Du Chef to the liquid.

 

We usually use 2 scallops per person for a dish. Since we also have Norway lobster tails for this dish, we'll use only 1 per person. Each person will get 2 Norway lobster tails for the dish.

Start by ensuring the muscle on the side of your scallops is removed before you begin. 

The best tip for getting a nice, caramelized surface on your scallops is to dry-cure them a bit before cooking. 20 minutes before frying, sprinkle a little fine salt and sugar on top of the scallops. The sugar helps achieve a nice crust and the mixture starts cooking them a bit.

Heat a pan on high, and when it's very hot, add a little neutral-tasting oil. Place the scallops on the pan and let them cook in the oil for 20-30 seconds before adding butter or ghee. It's important that there's some space between them (so they don't lower the pan's temperature too much) and that you don't move them, as they need to form a crust. 

Continue cooking them for 30 more seconds, then gently flip them. Give them another 30 seconds on the other side while basting them with the hot butter/ghee.

Sprinkle them with good flaky sea salt.

Shortly before cooking, sprinkle the Norway lobster tails with a little salt and pepper.

Cook them for 20-30 seconds on each side in the now browned butter from the scallops.

 

Finely chop garlic and shallots and sauté them until translucent at medium-low heat in a thick-bottomed skillet. Use about half of the butter for this.

Add the rice and cook for 1-2 minutes at slightly higher heat.

Add white wine and stir well until the wine is absorbed by the rice.

Add a ladleful of the stock and continue until the liquid is almost absorbed.

Continue until you reach the desired consistency. It takes about 25 minutes from the start of making risotto until it's ready.

The rice should have a slight bite while still being tender.

Grate Parmesan over and add the remaining butter, 

Pour the leftover cooking butter from the seafood into the risotto.

Season with salt, pepper, lemon juice, and vinegar.

 

Scoop your risotto into a deep plate that's a bit too large for the portion.

Place a slice of scallop and 2 Norway lobster tails on top.

Grate your fresh summer truffle over and serve immediately.