Lobster Risotto
By Hestan
Lobster Risotto
By Hestan
Yield/Serves:
4
Prep Time: 20 minutes
Cook Time: 50 minutes
Cook Time: 50 minutes
6 small lobster tails (2 ½ oz to 3 oz/tail)
3 ½ cups low sodium vegetable stock
2 cups bottled clam juice
1 stick of butter (½ cup)
2 cloves of garlic, minced
2 tablespoons olive oil
½ cup finely diced shallots
½ cup finely diced carrot
½ cup finely diced celery
Pinch of saffron threads
½ cup boiling water
1 ½ cups uncooked Arborio rice
6 ounces dry white wine
1/2 cup frozen peas
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for garnish
Sliced fresh chives, for garnish
Risotto with lobster is a decadent and delicious dish that is sure to impress your guests. It combines the rich creaminess of risotto with the delicate sweetness of lobster to create a truly luxurious meal. Whether you are celebrating a special occasion like Mother’s Day or just want to indulge in a fancy dinner, risotto with lobster is the perfect choice.
Cut the 6 lobster tails in half lengthwise. Choose the four nicest halves and set them aside on a plate. Remove the meat from remaining tails and set the empty tail shells aside. Cut the lobster meat into ½-inch pieces. Add the pieces to the plate with the 4 reserved tails and refrigerate until ready to use.
Combine the vegetable stock, clam juice and empty lobster shells in a medium saucepan over medium-low heat. Cook until steaming (about 15 minutes). Remove the lobster shells (discard), reduce the heat to a very low simmer, and keep the stock warm.
Melt the butter in an nonstick skillet, over very low heat, then add the minced garlic. Cook for 3 minutes.Remove the lobster tails from the refrigerator and brush the meat in the shell with the garlic butter, set the tails aside. Add the cut-up lobster to the skillet with the warm butter and cook over low heat for 6 to 7 minutes. Remove from heat and set aside.
Meanwhile, heat oil in a pan over medium-high heat. Add the shallots, carrot, celery and cook, stirring often, until softened (4 to 5 minutes).
While the vegetables cook, add the saffron threads to the boiling water and set aside.
Add the rice to the vegetables and cook, stirring constantly, until rice is lightly toasted (about 1 minute).
Add the wine and cook, stirring often, until almost absorbed (about 1 minute).
Meanwhile, with an oven rack in the second from top position, preheat the broiler on high.
Reduce the heat of the rice mixture to medium. Add in the saffron water and stir until absorbed. Add 1 cup of the stock mixture to the rice mixture and cook, stirring often, until almost absorbed (2 to 3 minutes).Continue adding the stock mixture, 1/2 cup at a time, stirring the rice frequently until the liquid is almost absorbed before adding the next portion. Cook until the rice is al dente and mixture is creamy, 15 to 20 minutes. Reserve any remaining stock.
Add the peas, salt, and pepper, and stir to combine.
Using a slotted spoon or tongs add the lobster meat from the butter into the rice.
Remove the rice from the heat and stir in the Parmesan.
Place the lobster tails on a baking sheet and broil until the shells turn a bright orange, the flesh is opaque, and the tails begin to curl (about 3 to 4 minutes).
If required, stir in additional stock mixture or vegetable stock, a splash at a time, to loosen risotto. (Save any additional stock to reheat any leftovers)
Divide risotto evenly among 4 bowls, place a lobster tail on top of each bowl. Garnish with grated Parmesan and chopped chives.