Don Vincenzo’s Timbale of Rice and Lobster

Sfornato di Riso e Aragosta alla Don Vincenzo Stellino

Cooking With Nick Stellino
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Ingredients:

7 small lobster tails, steamed. (Approx. 2 Lbs.)
6 cups Arborio rice.
14 tbsp. of butter
¼ cup of tightly packed chopped parsley.
2 small eggs
1 ½ cup of grated parmesan cheese.
½ cup Italian plain breadcrumbs.
¼ tsp. of curry.
4 Tbsp. Brandy
3 cups of Lobster sauce

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Serves 6 to 8
Printable Version
Take the lobster meat out of the shells. Use the shells to make the sauce. Make the sauce before you proceed with any of the other steps listed below.
Preheat the oven to 350degrees.
Cut ¼ inch piece from each end and discard. Cut the lobster tails in ½ . Slice each tail in ¼ inch. pieces. Put in a bowl cover and place in the refrigerator.
Bring a pot of water to boil over high heat. Add the rice and cook for 8 to 10 minutes until al dente.( Slightly crunchy). Drain over a colander and place the rice in a large bowl.
Add 6 tbsp. of butter, the parsley, the eggs, 1 cup of lobster sauce, and the parmesan cheese to the rice. Stir well to incorporate all the ingredients, cover and put aside.
Grease a Pyrex loaf pan(23x13x8cm.) with 1 tbsp. of butter, and coat with the breadcrumbs. Discard the crumbs that are left over.
Fill the loaf pan with the rice mixture and bake in the oven for 20 minutes.
Add 4 tbsp. of butter to a 12 inch. Skillet and cook over medium heat until the butter begins to sizzle, about 3 minutes.
Add the lobster and the curry, cook for 3-4 minutes stirring well.
Add the brandy and cook 3 more minutes. With a slotted spoon move the lobster to a bowl and cover with aluminum foil to keep warm.
Add the remaining 2 cups of the lobster sauce to the pan and bring to a boil, reduce to a simmer and cook for 7-8 minutes.
Add the lobster and reheat in the sauce for 2 more minutes stirring well.
Take the rice out of the oven, invert the pan over a serving tray. Rice will slide out holding the shape of the loaf pan. The breadcrumbs will have cooked to a golden crust over the rice.
While the sauce is still cooking take the lobster pieces out of the pan with a slotted spoon. Place them on top of the rice loaf and all around it.
Turn off the heat and add 4 tbsp. of butter to the sauce in the pan stirring well to incorporate. Pour ½ of the sauce over the lobster pieces and the rice loaf, and place the remaining half in a gravy boat. Bring to the table and serve it with pride.
Chef’s Tip:
The serving of this magnificent dish can be altered for all occasions. For a more formal presentation you might want to cook the rice timbales in individual ramekins and decorate each with the sauce and lobster. Lastly you could make the timbale inside a Bundt cake pan ( Ring Cake pan), and spoon the lobster and sauce inside the whole in the middle of the timbale.
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