Lobster Risotto Recipe
Creamy risotto with fresh lobster and herbs.
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Ingredients
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Main Ingredients
Method
Preparation of Lobster
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 8-10 minutes until bright red. Remove from water and let it cool. Once cool, remove the meat from the claws and tail and chop into bite-sized pieces.
Cooking Risotto
- 2
Prepare the Broth
In a medium saucepan, heat the chicken or seafood broth over low heat. Keep it warm throughout the cooking process.
- 3
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional minute.
- 4
- 5
Deglaze with Wine
Pour in the dry white wine and cook while stirring, until the wine is mostly absorbed by the rice.
- 6
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Finish the Risotto
Once the rice is cooked, stir in the remaining tablespoon of butter, grated Parmesan cheese, and the lobster meat. Season with salt and black pepper to taste. Stir in the chopped parsley for freshness.