“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.”
Who doesn’t love lobster? Nobody! This recipe is tailor-made for lobster lovers and with a bit of a twist it is anything but same old, same old. Company worthy or romantic dinner for two this is the dish you have been looking for.
Lobster Risotto with saffron, edamame bean, crispy enoki mushroom
3 lobster (2lbs each)
1.5L vegetable stock or lobster stock
50ml extra-virgin olive oil
4 small shallot, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground pepper
500g arborio rice
1cup edamame bean
250ml dry white wine
250ml freshly grated Parmigiano-Reggiano cheese
50g unsalted butter
chopped flat-leaf parsley for garnish
Cook lobster for 8 minutes in boiling water.
Deshell and take the meat out.
You can use the shell to make stock for risotto, or use vegetable stock.
In a large saucepan, heat the olive oil. Cook garlic and shallot over moderate heat until soft.
Add rice and cook, stirring until garlic is thoroughly mixed.
Add white wine and saffron to rice and stirring constantly, until nearly absorbed.
Continue adding stock ½ cup at a time, stirring until nearly absorbed.
The risotto is done when the rice is al dente. Approximately 16 minutes.
Mix in lobster meat and cook for 2 minutes.
Stir in cheese, butter, edamame bean, add salt and black pepper to taste, and parsley.
Crispy enoki mushroom
200 g Enoki Mushrooms
150 g corn starch
1/2 tsp Paprika
Vegetable Oil for frying
In a medium sized mixing bowl, mix together corn starch, paprika powder
Cut off the bottom of the Enoki mushrooms and separate mushrooms into smaller bunches.
Mix Enoki mushroom with corn starch mixture, shake off excess cornstarch.
Fry Enoki mushrooms in hot oil until golden.
Set aside for garnish on top of the lobster risotto.
Suggested BC Wine pairing:
CheckMate Fool’s Mate Chardonnay
An extremely complex wine with aromas of yellow peach, melon, perfume and butterscotch with hints of graphite. The palate has a rich entry with flavours of peach and apricot, tension across the mid-palate and a great length backed by fresh acidity and sea salt on the finish.
– John Schreiner
“Good food starts with fresh ingredients and proper cooking techniques. Great food starts with the heart”
Born and growing up in Hong Kong, a city is home to some of the most food-obsessed people in the world, Alan Tse was no stranger to good food. He was also aware of the importance of food in connecting people. Many of his best meals were the family gatherings of his childhood and this background helped shape his style of cooking. He believes that good food starts with fresh ingredients and proper cooking techniques. Great food starts with the heart.
In 2003, Alan left his job in financial services. He traveled extensively around the globe. While on the trip, he had the opportunity to meet the locals, to taste the true essences of their food and learn their culture. Alan found his passion in cooking. After that experience, he resolved to become a Chef and open his own a restaurant someday.
In 2005, Chef Alan graduated from the Culinary Art program at Vancouver Community College and became an apprentice at Cardero’s under Executive Chef Annabelle Leslie. In 2011, He moved to The Teahouse in Stanley Park and further honed his skills as Sous Chef before becoming Executive Chef in 2014.
In 2017, Tse teamed up with his coworker, Eli Brennan (GM at Cardero’s) to take over the iconic Water Street Café. Chef Alan is excited to put his own twist on the classic Italian and West Coast fare found at his own restaurant across from the Steamclock in Gastown.
In 2021, Qualicum Beach Café was opened in January.
From dream to reality in 16 years.
Recipe and food images courtesy of Water Street Cafe. CheckMate Artisanal Winery Fool’s Mate Chardonnay image – MyVanCity. Tasting notes courtesy of the winery.