Lobster Arancini Recipe

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve

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