Lobster Risotto Croquettes Recipe

Prepare stock

Keep the lobster or fish stock at a gentle simmer in a saucepan. Hot stock is essential to cook the rice evenly.

In a heavy saucepan over medium heat, melt clarified butter with olive oil. Add the finely diced onion and a pinch of salt and sweat until translucent but not browned, about 5–6 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Add the arborio rice and toast, stirring, 1–2 minutes until edges of the grains look translucent.

Pour in the white wine and stir until mostly absorbed.

Add 1/2 cup of the hot stock and stir frequently until almost absorbed. Continue adding stock, 1/2 cup at a time, stirring and allowing the rice to absorb most of the liquid between additions. This process takes about 18–22 minutes. The rice should be creamy but with a slight bite (al dente).

When rice is nearly done (after about 16–18 minutes), stir in the chopped cooked lobster meat to warm through and incorporate. Adjust seasoning with kosher salt and black pepper.

Remove pan from heat. Stir in the cold cubed butter, 1/2 cup pecorino, and lemon zest to enrich the risotto (mantecatura). Taste and correct seasoning. Spread the risotto onto a sheet tray to cool quickly to room temperature (this helps shape later). Refrigerate uncovered until thoroughly chilled, at least 1 hour (or overnight).

In a small skillet over medium heat, lightly render the diced Spanish chorizo until just cooked and most fat released, about 4–5 minutes. Drain on paper towel and let cool.

Combine cooled chorizo, 1/4 cup grated pecorino and chopped parsley in a bowl. Taste and adjust — this will be folded into the cooled risotto to give pockets of chorizo/cheese.

Set up a breading station with flour in one bowl, beaten eggs in another, and panko + fine breadcrumbs mixed in a third. Season flour lightly with salt.

Remove chilled risotto from fridge. Using slightly wet hands or oiled hands, take about 2 tablespoons of risotto and flatten into your palm. Place a small pinch (about 1/2 tbsp) of the chorizo-pecorino mixture in the center, then top with another 2 tablespoons risotto and form into a compact egg- or ball-shaped croquette (roughly 1 1/2–2 inches diameter). Press firmly so croquettes hold together. Repeat to make about 18–22 croquettes depending on size.

Roll each croquette in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly with panko breadcrumbs. For extra-crisp finish, press a second thin layer of egg and panko for a double coating. Place breaded croquettes on a baking sheet and chill in fridge 15–30 minutes to set.

Pour neutral oil into a deep skillet or pot to a depth of about 1 1/2 inches and heat to 350°F (175°C). If you don't have a thermometer, oil should bubble steadily when a breadcrumb is dropped in.

Fry croquettes in small batches so oil temperature remains steady. Cook 2–3 minutes per side until golden brown and crisp, turning as needed. Internal temperature should be hot and filling warmed through.

Using a slotted spoon, transfer croquettes to a wire rack or paper towel-lined plate and season lightly with salt while hot. Keep warm in a low oven (200°F / 95°C) if holding.

While croquettes chill, combine mayonnaise, Greek yogurt, minced shallot, diced cornichons, chopped capers, minced kaffir lime leaf (or substitute zest + lime juice), lime juice, cilantro, salt and pepper in a bowl. Stir until smooth and refrigerate to let flavors meld at least 30 minutes. Taste and adjust acidity/salt.

Arrange 3–4 croquettes per plate. Spoon a dollop of kaffir lime tartar beside or under croquettes. Scatter microgreens or baby herbs, shave a little extra pecorino over croquettes and serve with a lemon wedge to squeeze just before eating.

Serve immediately while croquettes are crisp with the tartar providing a bright, aromatic contrast.