Lobster Risotto
A luxurious and creamy lobster risotto, rich in flavor and perfect for a gourmet meal.
Equipment
- Heavy-bottomed pan
- Ladle
Ingredients
Lobster and Stock
- 2 tails lobster or equivalent claw meat
- 4-5 cups homemade lobster stock made from reserved shells, vegetables, and water
Risotto Base
- 1.5 cups Arborio rice high starch content for creaminess
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil for sautéing
- 2 tablespoons butter for richness
- fresh herbs chopped parsley or basil
- Parmesan cheese freshly grated, to taste
- salt and pepper to season
Instructions
- Boil or steam the lobster until just cooked. Remove the meat and set aside. Simmer the shells with vegetables to create a flavorful lobster stock.
- In a heavy-bottomed pan, heat olive oil and butter. Sauté finely chopped onion and minced garlic until soft and translucent.
- Add Arborio rice, stirring continuously for 2-3 minutes until lightly toasted.
- Pour a little bit of stock, stirring to lift any caramelized bits. Let it simmer until mostly evaporated.
- Gradually add warm lobster stock one ladle at a time, stirring continuously to create a creamy texture. Repeat for about 18-20 minutes until rice is al dente.
- Gently fold in pre-cooked lobster meat, ensuring even distribution.
- Season with salt, pepper, and fresh herbs. Stir in freshly grated Parmesan cheese and drizzle with olive oil before serving.
Notes
For extra flavor, roast the lobster shells before making the stock. Always use warm stock to maintain cooking consistency.