Lobster Risotto

Lobster Risotto

This creamy and decadent Lobster Risotto is perfect for celebration dinners. This recipe calls for lobster tails instead of whole live lobsters. If you are hesitant to cook lobster, try lobster tails, they are much easier to work with.


INGREDIENTS

Poached Lobster Tails
6 to 8 cups water
Salt, to taste
4 lobster tails

Lobster Risotto
4 cups chicken stock or fish stock
Pinch saffron
4 tbsp. butter
1 tbsp. extra virgin olive oil
2 shallots, diced
1 celery rib, diced
1 carrot, diced
2 cups arborio rice
1 1/4 cup white wine
Salt and freshly ground pepper, to taste
6 stalks each green and white asparagus, blanched
Splash whipping cream, to finish
2 tbsp. chopped chives, parsley and/or chervil
Freshly grated Parmesan cheese, to taste
Extra virgin olive oil, for finishing
Parsley or chervil sprigs, for garnishing (optional)


PREPARATION

Lobster Risotto Add chicken stock and lobster shells to saucepan. Bring to a boil and then reduce to a simmer. Add saffron.

Meanwhile, heat 2 tbsp. butter and 1 tbsp. olive oil in a casserole pan or skillet over medium heat. Add shallot, carrot and celery. Cook until vegetables start to soften, about 3 to 5 minutes. Add rice and season with salt and pepper. Cook rice, stirring occasionally to thoroughly coat rice with oil and butter, about 2 to 3 minutes.

Add the white wine. Cook until pan is dry and almost all the wine has evaporated. Add one ladleful of simmering stock, let cook, stirring often, until the stock is completely absorbed into the rice and the pan is dry. Continue to add one ladleful of stock at a time and letting the stock reduce until the pan is dry each time. Cook until rice is tender yet still firm, about 18 to 20 minutes.

Add blanched asparagus and lobster pieces to heat through, about 1 to 2 minutes more. Be careful not to overcook the lobster. Remove risotto from heat. Add splash of whipping cream and 2 tbsp. of butter. Finish with herbs and freshly grated Parmesan. Stir to combine. Plate risotto and garnish with lobster medallions, parsley sprigs and a drizzle of olive oil.

Variation: If don’t want to garnish the risotto with lobster medallions, poach lobsters until only half cooked, about 3 to 4 minutes. Finish cooking the lobster in the risotto – this will give just a little extra lobster flavour to the risotto.



Yield: 4 servings.

 

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