Lobster Risotto Recipe

Inspired by Maxwell's Steak & Seafood

Time45m

Serves2

butter poached lobster tail, claw knuckle meat, arborio rice, asparagus tips, lobster bisque, shaved parmesan and truffle

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Ingredients

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Lobster

1 piece lobster tail

3 1/2 oz (100 grams) lobster claw meat

2 1/8 cup (500 ml) lobster bisque

Risotto

7.05 oz (200 grams) arborio rice

3 1/2 oz (100 grams) asparagus tips

1 3/4 oz (50 grams) Butter

1 piece Onion, finely chopped

0.42 cup (100 ml) White wine

3 3/8 cup (800 ml) chicken or vegetable stock

1 3/4 oz (50 grams) shaved parmesan

1 tbs Truffle oil

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Lobster

Butter Poaching the Lobster

In a saucepan, melt butter over low heat. Add the lobster tail and cook gently for about 6-8 minutes until cooked through. Remove and let cool, then chop into bite-sized pieces. Reserve the claw meat for later.

Prepare Lobster Bisque

Heat the lobster bisque in a separate pot and keep warm on low heat.

Cooking the Risotto

Sauté the Aromatics

In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.

Toast the Rice

Add the arborio rice to the pot and stir for 2-3 minutes until the rice is lightly toasted.

Deglaze with Wine

Pour in the white wine and stir continuously until the wine is mostly absorbed.

Add Stock Gradually

Add the warm chicken or vegetable stock one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This should take about 15-20 minutes until the rice is creamy and al dente.

Incorporate Vegetables and Lobster

In the last 5 minutes of cooking, add the asparagus tips. Stir in the cooked lobster meat and claw meat, and season with salt and black pepper.

Finish the Risotto

Remove from heat and stir in the remaining butter and shaved parmesan. Drizzle with truffle oil before serving.