2 Pounds Lobster Cooked, Deboned
1 1/2 Teaspoons Peanut Oil
4 Small Shallots — diced
2 Medium Spanish Onions — diced
1/2 Carrot — diced fine
1 Celery Stalk — diced fine
1 Teaspoon Fresh Ginger Root — diced fine
2 Garlic Cloves — minced
2 Teaspoons Curry Powder — West Indian
1 Cup Arborio Rice, Italian Style
3 Roma Tomatoes — peel/seeded
8 Cups Chicken Or Lobster Stock
1/2 Tablespoon Chopped Coriander
1 Tablespoon Thai Basil, Or Regular
2 Tablespoons Parmesan Cheese
1 1/2 Tablespoons Unsalted Butter
1/2 Cup Papaya — cubed
1/2 Cup Mango — cubed
1/2 Banana — sliced
Salt, to taste
CHEF DU JOUR SHOW #DJ9172 AIR DATES: 1/25/96, 1/28/96 CURRY LOBSTER RISOTTO YIELD: 4 SERVINGS
Heat peanut oil and saute shallots, onions, carrot, celery, ginger,garlic, curry powder and rice until vegetables are soft. Add tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer, uncovered, stirring occasionally. Reduce until stock is almost gone. Add remaining stock and repeat process until rice is al dente and stock has evaporated. Add remaining ingredients. Mix well over high heat. Season with salt, to taste, and add the lobster meat. Stir and serve immediately.