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Susan Jung

Christopher Christie started his culinary career in his native Canada. He moved to Asia in 1991 and worked at five-star hotels in Manila, Seoul and Shanghai before coming to Hong Kong. Now the executive chef of the Kowloon Shangri-La, Christie is responsible for the kitchens in banqueting, room service and seven food and beverage outlets. At his home in Tai Kok Tsui, he makes a rich lobster dish.

Asparagus risotto with sauted baby lobsters

Ingredients:

350 grams arborio rice

1 medium onion, diced

100 grams butter, divided

30ml olive oil, plus extra for the lobsters

175ml white wine

650ml chicken or vegetable stock, approximately

8-10 thick spears of asparagus

150 grams grated parmesan cheese

4 fresh baby lobsters, about 300 grams each

Salt and pepper, to taste

Method:

Step 1: Peel asparagus stalks. Bring a pot of salted water to the boil. Add asparagus and blanch, then drain and place in a bowl of ice water to stop the cooking process. Cut the asparagus in 5cm lengths and set aside. Cut the lobsters in half down the length of the body. Remove the sac from the head. Season the lobster lightly with some salt and pepper. Heat oil in a pan and add lobsters, cut-side down. Sear until golden brown and turn over. Finish cooking in the oven (heated to 180 degrees Celsius) or put the lid on the pan and continue cooking on the stove. Remove from heat when done.

Step 2: Put the chicken or vegetable stock in a pan and heat to simmer, then keep hot over low flame. In a deep pot heat 40 grams butter and 30ml olive oil. Add diced onion and saute until translucent. Add rice (do not rinse) and stir over medium-low heat for two minutes. Stir in white wine and bring to the simmer. Cook over medium-low heat, stirring frequently until wine is absorbed.

Step 3: Add half the stock and stir until it's absorbed into the rice. Add more stock, about 1/4 cup at a time, and cook until it is absorbed before adding more. Continue to stir in more stock until rice is al dente - you might not need all the stock. The mixture shouldn't be too wet when finished, and don't overcook the rice. The whole process should take about 20 minutes. Stir in grated parmesan cheese.

Step 4: Taste for seasoning and add salt and pepper, if necessary. Stir in 60 grams butter, then add asparagus. Divide risotto between four shallow bowls and top with the lobster. Or remove lobsters from the shells, cut meat into pieces and stir into the risotto.

Christie recommends serving this with Danzante Pinot Grigio, the joint venture between Robert Mondavi and Frescobaldi.



Christie's crustaceans