We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.
New York University
Lobster and Chanterelle Risotto
Stock: Boil lobsters for 10 minutes in salted water. Shock in cold water. Shuck lobster meat and reserve shells. Discard gravel sack. Using a heavy duty knife or cleaver to roughly chop lobster shells. In a heavy duty 2 quart sauce pan sauté lobsters shells until lightly caramelized. Add vegetable and continue to sweat until vegetables begin to caramelize. Add white wine and enough water to just cover the lobster shells. Add thyme sprig and peppercorns. Bring to boil, skim and reduce heat to a simmer. Simmer for 30 minutes, strain stock and return to low heat.
Risotto: Clean chanterelle mushrooms by brushing where necessary with pastry brush. Slice into 1/4 inch thick slices. In a large heavy duty 3 quart sauce pan, heat olive oil over medium heat. Add the shallots and chanterelles and sauté gently for 3 minutes. Add the rice and stir until the rice is coated with oil. Add wine and bring to a boil, stirring constantly. Start ladling in the hot lobster stock in 1/2 cup intervals. Stir rice until stock is absorbed. Continue adding stock and stirring until rice is al dente, about 25 minutes. Stir in lobster and butter. Add chopped chervil and season. Serve and garnish.