In Greece, a favourite pasta shape is that of kritharaki…our name for orzo. This pasta is usually featured in a baked Giouvestsi or stove-top manestra – both very comforting dishes that still transport me to Yiayia’s cooking.
Today, I’m making Kritharotto…a play on risotto. Rather than toast Arborio rice then patiently alternate between stirring and adding stock until the rice is al dente and creamy, the same method is applied to kritharaki.
Although very elegant looking and yes, there’s the lobster as the main ingredient, a kritharotto requires some prep (mise en place), good stock and some patience: add the stock one ladle at a time, stir until the kritharaki has absorbed the liquid, continue this process until just al dente and creamy.
Lobster Kritharotto (serves 2)
1 lobster (steamed, shelled)
3 -4 cups of lobster stock (or vegetable or seafood stock)
1 stick unsalted butter
1 medium onion, diced
1/4 cup diced fennel
2 cloves of garlic minced
1 bay leaf
250 gr. of Kritharaki (Greek orzo)
1/4 cup tomato sauce
1 shot of Ouzo
1/3 cup of dry white wine
1/4 cup thinly sliced chives or scallions
2 Tbsp. extra unsalted butter for finishing
fresh ground pepper
- Place a large skillet over medium heat and add butter, onions, garlic, fennel, bay and stir. Cook for about 4-5 minutes or until the onions are translucent. Add the kritharaki and stir with a wooden spoon and cook for another 2-3 minutes to toast the pasta.
- Now add the tomato, stir in then the wine and Ouzo, stir until the kritharaki has absorbed most of the liquid. Add your stock 1 ladle a time until absorved, repeat.
- After about 3 cups of stock, the kritharotto is almost done and at this point (when your pasta is al dente) add the lobster to warm through.
- Add a couple of Tbsp. of butter, salt and pepper to taste and chives. Take off the the heat, remove bay leaf, divide and serve.
18 Responses
To vlepo to egkefaliko mou k erxetai!!!!
Congrats Peter
That looks delicious, Peter. I love toasting the orzo, and the lobster makes this dish quite luxurious.
omg Peter – That claw meat resting on top is just criminal to post. I need to rush out and get some lobster asap.
A beautiful dish! So beautifully presented.
Cheers,
Rosa
Ohhh my Peter, this looks divine! The lobster..the orzo..I bet it was like a party in your mouth!
So luxurious! That looks just superb.
This is just the kind of dish that makes me swoon.
Ετοίμασες ένα πολύ νόστιμο καλοκαιρινό πιάτο!
Υπέροχο Peter:)
Καλό μήνα, φιλιά!
I have to try this! Love the idea of adding lobster stock to the pasta. Just have to ask the fishmonger to give me a fresh or defrost dead lobster.
Βασιλικό φαγητό σήμερα Peter αν και νηστίσιμο! Όλο το καλοκαίρι σ’ ένα πιάτο!
never thought of cooking orzo this way, brilliant
I feel like it’s been ages since I last been here… :) Missed your blog! I love the look of this dish. Orzo is not something we find here easily but I do happen to have some in my closet as I love the structure of it and this is an interesting way of preparing it.
I love this take on a risotto using kritharaki. Great idea, especially with lobster!
All us lobster-lovers are drooling over this dish.
LL
*drooling* Peter, this dish looks looks spectacular!