Lobster and Tetilla Cheese Melts
By Chef Lippe
If you love lobster and cheese this one is VERY addictive! Tellia Cheese is made in Galicia Spain with fresh cow’s milk that is semi-cured. It has the taste of fresh milk and butter with a touch of vanilla and walnuts and is wonderful with grapes or as you will see melted over lobster.
1 boiled lobster cleaned and cut into pieces
2 cloves of garlic chopped fine
1/3 cup of white wine
1 Tetilla Cheese cut into pieces
Tomato (fresh from garden) chopped
- Add olive oil to pan and brown minced garlic
- Add wine and chopped lobster and stir to gently warm lobster
- Stir in Tetilla cheese and let simmer until melted
- Add a few spoons of chopped fresh tomato
- Pour over toasted roll
Lobster and Lobster Mushroom Risotto
¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
1 stalk celery, finely diced
½ cup fresh peas
6 ounces wild lobster mushrooms, finely diced
2 cups arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces goat cheese http://shop.cheflippe.com/goat-bandaged-billy/
salt and pepper, to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley
In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.
Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.