Lobster Risotto Recipe

Prepare and Cook Lobster

If lobster is live, split the lobster in half lengthwise and remove tomalley if desired. Bring a pot of salted water to a boil and poach the lobster half for 3–4 minutes until just cooked through (or steam 6–8 minutes). Remove, cool slightly, then remove meat from tail and claws and cut into large bite-sized pieces. Reserve shells for stock if desired.

Season and Sear Scallops and Shrimp

Pat scallops and shrimp dry with paper towel. Season both lightly with salt and pepper. In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When hot and foaming, place scallops carefully, sear without moving 1.5–2 minutes per side until golden and slightly firm. Remove scallops to a plate and keep warm. In the same pan, add another 1 tbs butter if needed and briefly sauté shrimp 1–2 minutes per side until pink and opaque. Squeeze 1/2 tbs lemon juice over shrimp and set aside.

Warm Smoked Salmon

Slice smoked salmon into ribbons. Just before serving, warm smoked salmon gently by folding into the finished risotto for 30–45 seconds to take chill off, or keep at room temperature and add as a garnish so it retains its silky texture.

Keep all seafood components warm and set aside near the risotto so they can be combined at the end. Taste and adjust seasoning with remaining lemon juice as desired.

Make the Rose Sauce Base

In a medium saucepan, warm the stock over low heat so it stays hot. In a separate heavy skillet or wide saucepan, heat 1 tbs olive oil over medium heat. Add the minced shallot and cook gently for 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute to remove raw flavor. Pour in the white wine and let it reduce by half, about 2–3 minutes. Add the heavy cream and bring to a gentle simmer, stirring. Reduce heat to low, season with 1/4 tsp black pepper and 1/2 tsp salt. Keep warm.

Cook the Risotto

Add the Arborio rice to the skillet with the rose sauce base and stir to coat each grain, toasting for 1–2 minutes until edges look translucent. Begin adding the warm stock, one ladle (about 120 ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes until the rice is al dente and has a creamy texture. Stir often to release starch and prevent sticking. If you need more liquid, add additional warm stock or a bit of hot water.

Finish Risotto

When the rice is just tender with a slight bite, remove from heat. Stir in 2 tbs butter and the grated Parmesan until melted and glossy. Taste and adjust seasoning with up to 1/2 tsp salt and additional pepper if needed. If the risotto seems too thick, add 1–2 tbs warm stock to loosen. The finished risotto should be creamy and just flowing on the plate.

Fold in lobster pieces gently into the risotto so they are distributed but not broken up. Add the seared scallops and shrimp on top of the risotto, either folded in or arranged on top depending on presentation preference.

Warm the smoked salmon briefly as described, then drape a few ribbons across each serving. Spoon a little of any reserved pan juices from the seafood over the top for extra flavor.

Finish each plate with chopped parsley and snipped chives. Drizzle a small amount (about 1 tsp) of extra-virgin olive oil and a squeeze of lemon wedge over the seafood. Serve immediately while hot.