LOBSTER ARANCINI Recipe

Prepare the Risotto

In a large pot, heat 4 cups of water or broth. In another pan, sauté garlic in olive oil until fragrant. Add Arborio rice and toast for 2-3 minutes. Gradually add hot water/broth, stirring constantly until the rice is al dente. Allow to cool.

Mix in Lobster

Once the risotto has cooled, fold in the chopped lobster meat, grated Parmesan cheese, salt, pepper, and Calabrian chili paste. Mix well.

Form the Arancini

Beat the eggs in a bowl. Set up a breading station with flour, beaten eggs, and breadcrumbs. Take a small amount of the lobster risotto mixture, form it into a ball, dip it in flour, then egg, and finally breadcrumbs. Repeat until all mixture is used.

Fry the Arancini

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serve

Serve the lobster arancini hot with a side of calabrian tomato jam.