Nova Scotia Lobster Recipe

Directions

1. 1

   Prepare the Lobster

   In a large pot, bring salted water to a boil. Add the whole lobsters and cook for about 8-10 minutes until they turn bright red. Remove and let cool. Once cooled, extract the meat from the claws and tail, chop into bite-sized pieces, and set aside.

2. 2

   Prepare the Risotto

   In a large saucepan, heat olive oil and 2 tbsp of butter over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add arborio rice and toast it for 2-3 minutes, stirring frequently.

3. 3

   Add Broth and Saffron

   In a separate pot, heat the broth and add the saffron threads. Gradually add the warm broth to the rice, one ladle at a time, stirring frequently until absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Finish the Risotto

   Stir in the remaining butter and parmesan cheese until melted and creamy. Season with salt and black pepper to taste. Fold in the lobster meat gently.

5. 5

   Serve

   Plate the saffron risotto topped with lobster pieces. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.