Potato Crusted Local Catch Recipe
Creamy Risotto Style Couscous | Charred Carrot Lobster Sauce
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Ingredients
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Potato Crust
Creamy Risotto Style Couscous
Charred Carrot Lobster Sauce
Local catch
Method
Potato Crust
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Peel and grate the russet potatoes. Squeeze out excess moisture using a clean kitchen towel.
- 2
Creamy Risotto Style Couscous
- 3
Cook the Couscous
In a saucepan, bring the vegetable broth to a boil. Add the couscous and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork.
- 4
Prepare Risotto Style Base
In a large skillet, melt the butter over medium heat. Add the minced garlic and diced shallots, cooking until soft. Stir in the cooked couscous and Parmesan cheese, mixing until creamy.
Charred Carrot Lobster Sauce
- 5
- 6
Make the Lobster Sauce
Add the lobster stock and heavy cream to the skillet with the carrots. Simmer until thickened, then stir in the lobster meat and season with salt and pepper. Cook for an additional 2-3 minutes.
