Lobster Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Poach the lobster tail in simmering water for about 5-7 minutes until cooked through. Remove from water, cool slightly, and chop into bite-sized pieces.

2. 2

   Sauté the Aromatics

   In a large saucepan, heat olive oil over medium heat. Add chopped leeks and sauté until soft, about 3-4 minutes. Add chopped sunchokes and cook for an additional 2-3 minutes.

3. 3

   Cook the Rice

   Add Arborio rice to the saucepan and stir for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook until mostly absorbed.

4. 4

   Add Stock Gradually

   Begin adding warm chicken or seafood stock one ladle at a time, stirring frequently. Only add more stock when the previous addition has been mostly absorbed. This process should take about 18-20 minutes.

5. 5

   Finish the Risotto

   Once the rice is creamy and al dente, stir in the black truffle butter, chopped lobster, and chives. Season with salt and black pepper to taste.

6. 6

   Serve

   Plate the risotto hot and garnish with additional chives or a drizzle of truffle oil if desired.