So, a few months ago my cousin Jeff moved to Bermuda. I know, right? He keeps posting all these ridiculous photographs on Facebook (see above), and talking about all the delicious, fresh seafood. Apparently, Bermuda also has avocados the size of eggplants.
Since I’ve been on a bit of hiatus here since starting grad school, I asked Jeff if I could post his lobster with pesto and risotto recipe. The lobsters show below were from his local fish truck, and went straight home and into the pot. The result sounds amazing. Test it yourself, and tell me what you think in the comments! I’ll pass them on to the cook, if he’s not too busy soaking up the Caribbean sun and being a gourmand.
Here are Cousin Jeff’s instructions:
Take a whole lobster (mine was a spiny, so I broke it down out of the shell and cut it into cubes), poach it in olive oil and Irish salted butter. [Here’s an overview of how to boil a lobster, if you’re not experienced.] I used the whole shell for the lobster stock, boiling it for about 2 hours with the lobster water and additional water. Meanwhile, Dice a small onion (tangerine size), 3 cloves of garlic (minced), 3 cups of finely chopped kale. Sweat these vegetables in about a table spoon of olive oil. Mix in about a cup of white wine (I drank the rest of the bottle), then added 2 cups of risotto and covered it with the stock. Cooked it down 3 times, adding more water each time, along with some cayenne and grated parmesan to taste. Finally, whip up a fresh basil pesto with chopped onions, olive oil, and garlic butter. Put the pesto into a baggie and chill it, then cut the corner and use it as a pastry bag to garnish.
Images courtesy Cousin Jeff.