Lobster Risotto
Creamy Arborio rice infused with rich lobster flavor, complemented by white wine and Parmesan cheese for a truly luxurious dish. Perfectly balanced with hints of garlic and shallots, this Lobster Risotto is a decadent treat for any special celebration.
Prep time: 15 minutesCook time: 35 minutesServes: 4
Ingredients
1 whole lobster (1.5 lbs)
5 cups chicken or lobster stock
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1 medium shallot, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1 lemon, cut into wedges
Instructions
1. Prepare the lobster by steaming it in a large pot with 1 cup of water until it turns bright red, about 8-10 minutes. Cool slightly, then remove the meat and chop it into bite-sized pieces.
2. In a saucepan, warm the chicken or lobster stock and keep it on low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, cooking until softened, about 3 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, coating the grains in the oil and butter.
5. Pour in the white wine, stirring constantly until it is absorbed by the rice.
6. Gradually add the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more, about 18-20 minutes.
7. Once the rice is creamy and cooked al dente, stir in the lobster meat, Parmesan cheese, and remaining butter. Season with salt and pepper to taste.
8. Garnish with chopped parsley and serve with lemon wedges.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of stock or water to restore the creamy texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
