Ingredients:

• 20 Koura
• 2 celery sticks, chopped
• 1 onion, diced
• 150grms butter
• 1 tablespoon fresh thyme, chopped
• 1 cup milk
• 1 cup cream
• salt and pepper to taste
• chives for garnish
• Extra 100g soft butter
• 100g flour

Risotto:

• 2 tablespoons olive oil
• 1 cup Arborio rice
• 2 cups boiling koura stock
• 1 teaspoons minced garlic
• ½ medium leek, chopped
• ½ fresh red chilli pepper, chopped
• 8 koura tails, peeled
• Fresh baby spinach leaves
• ¼ red capsicum
• 1 teaspoon ground fresh pepper
• 1 teaspoon salt
• Lemon wedges

Kebabs:

• 16 koura tails
• 2 tablespoons minced garlic

1

Bring 2 lts water to a boil. 

Add the bay leaf and half the vegetables, return to boil.

Add the koura and cook for 7-8 minutes.

Remove the koura reserve 1/2 cup of the cooking liquid.

2

For the bisque:

Remove the heads from the tails of the koura

Remove the gut bag from inside the head

Chop the heads and shells 

Remove the shell from the tails and leave tail meat to the side

Heat the butter and onion in a large saucepan, 

Saute the vegetables gently until soft

Add the shells, thyme and reserved liquid. Simmer 15-20 minutes

Strain the liquid into a smaller saucepan. 

Add the milk and cream bring to a simmer and add the tail meat.

Mix extra butter with flour to a paste, add a little at a time to the bisque till required thickness

Remove from heat, season with salt and pepper, and ladle into individual serving bowls. 

Garnish with chopped chives and extra tails hanging of the bowl

3

For the Rissotto:

Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat.

Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. 

Reduce the heat to medium and stir in one-third of the boiling koura stock; continue stirring until incorporated. Add the rest of the stock, stirring constantly. Simmer for 15 to 20 minutes till rice is cooked

While you are cooking the rice, heat the remaining tablespoon of oil in a pan. 

Stir in the garlic, leeks, red chilli and koura. 

Add the red bell pepper and spinach.

Combine with the rice, and season to taste with pepper.

Serve hot