Lobster Risotto Bites Recipe

Warm stock

Place chicken or vegetable stock in a saucepan and keep at a gentle simmer over low heat; keep warm throughout risotto cooking.

Sauté aromatics

In a medium saucepan or skillet, melt 1 tablespoon butter over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice

Add arborio rice to the pan and stir to coat with butter and aromatics. Toast rice for 1–2 minutes until edges are translucent but center is still opaque.

Deglaze

Pour in the dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock, 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue for 18–20 minutes until the rice is al dente and creamy. Remove from heat.

Finish risotto

Stir in remaining 2 tablespoons butter, heavy cream, grated Gruyère, 1 tablespoon grated Parmesan, Asiago, lemon juice, chopped parsley, salt and black pepper. Taste and adjust seasoning. Allow mixture to cool slightly (10–15 minutes) so it firms enough to shape with hands or a spoon. Fold in chopped lobster meat gently, reserving a small amount (about 1 oz) for garnish if desired.

Using lightly oiled hands or a small cookie scoop, portion the cooled risotto mixture into 1–1.25 inch (about 1 tablespoon) balls. Place formed balls on a tray and chill in the refrigerator for 15–20 minutes to firm.

Set up a breading station with three shallow bowls: flour (seasoned with a pinch of salt), beaten eggs, and panko breadcrumbs. Dredge each chilled risotto ball in flour, shaking off excess, dip in beaten eggs, then coat thoroughly with breadcrumbs. Press gently to adhere.

Heat vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C). Add balls in batches, frying 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Combine the diced tomato, tomato paste, heavy cream, chiffonade basil, olive oil, salt and pepper in a blender or use an immersion blender. Blend briefly to a slightly textured cream (do not overblend into a thin soup). Taste and adjust seasoning. Chill for 10 minutes to firm slightly or leave at cool room temperature.

Whisk together 1 tablespoon olive oil and 1 teaspoon lemon juice with salt and pepper. Toss baby arugula lightly in the dressing just before plating.

On a chilled or room-temperature serving platter, place small mounds of dressed arugula where you will arrange the risotto bites. Spoon or pipe a small dollop of tomato basil cream onto each plate or directly next to each arancini-style bite.

Arrange warm lobster risotto bites on top of or beside the dressed arugula. Garnish each bite with a small flake of reserved lobster meat if available, a light sprinkling of grated Parmigiano-Reggiano, and a pinch of lemon zest.

Serve immediately so the exterior remains crisp and the interior creamy.