Lobster Risotto Recipe
Butter poached lobster meat, creamy Arborio rice, asparagus and black truffles, Parmigiano-Reggiano.
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Ingredients
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Lobster & Finish
Risotto
Asparagus
Method
Lobster & Finish
- 1
Cook and poach lobster
Bring a large pot of salted water to a rolling boil. Add the live lobster, cover, and cook for 8 minutes for a 1.25–1.5 lb lobster. Immediately transfer the lobster to an ice bath to stop cooking. When cooled, remove the tail and claws. Crack shells and extract meat, keeping whole tail and claw meat pieces. Reserve shells for stock if desired.
- 2
Butter-poach lobster meat
In a small saucepan over low heat, melt 4 tbs unsalted butter until just melted and warm (do not let it brown). Add lobster meat and gently warm in the butter for 2–3 minutes to infuse and finish cooking; do not simmer. Remove lobster with a slotted spoon and reserve the poaching butter. Toss the lobster gently with 1 tsp olive oil, 1 tsp lemon juice, 1/4 tsp salt, and a pinch of black pepper. Keep warm on a plate covered lightly with foil.
- 3
Finish risotto with truffle and cheese
When the risotto is creamy and al dente (see Risotto section), remove pan from heat. Stir in 2 tbs unsalted butter, 1 cup finely grated Parmigiano-Reggiano, and 10 g black truffle shavings (reserve a few shavings for garnish). Adjust seasoning with up to 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Fold in the poached lobster meat gently so pieces remain intact. Rest covered for 1 minute, then plate and garnish with remaining truffle shavings.
Risotto
- 4
Prepare stock and aromatics
Keep 4 cups of seafood or vegetable stock simmering in a small pot beside your cooking area so it stays hot but not boiling.
- 5
Sauté aromatics and toast rice
In a heavy-bottomed 10–12 inch sauté pan or shallow saucepan, heat 1 tbs olive oil over medium heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add 1 cup Arborio rice and stir to coat the grains for 1–2 minutes until edges look translucent (toasting).
- 6
Deglaze and begin adding stock
Pour in 1/2 cup dry white wine and stir until almost fully absorbed. Begin adding hot stock, 1/2 cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Maintain a gentle simmer and medium-low heat so the rice cooks steadily but does not stick or scorch. This process will take about 18–20 minutes.
- 7
Test for doneness
After about 15 minutes of adding stock, begin tasting the rice. It should be tender on the outside with a slight chew (al dente) in the center. The final consistency should be creamy and flowing — not dry or soupy. If you run out of stock and rice isn't done, add up to 1/2 cup warm water as needed.
Asparagus
- 8
Cook asparagus
While making the risotto (begin when there are about 6–8 minutes left of rice cooking), toss asparagus pieces with 1 tsp olive oil and 1/4 tsp salt. In a nonstick skillet over medium-high heat, sauté the asparagus for 3–4 minutes until bright green and crisp-tender. Alternatively, blanch in salted boiling water for 1–2 minutes then shock in ice water and drain. Keep warm until ready to fold into risotto.
- 9
Fold into risotto
When risotto is almost finished and after you have stirred in the cheese/butter (see Finish risotto), gently fold the warm asparagus pieces into the risotto so they are evenly distributed.