Lobster Risotto Recipe
Creamy risotto with fresh lobster
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Ingredients
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Seafood
Rice
Broth
Vegetables
Dairy
Seasonings
Method
Preparation
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the whole lobster and cook for 8-10 minutes until bright red. Remove from water and let cool.
- 2
Prepare the Broth
In a saucepan, combine fish stock and water. Heat gently until warm; do not boil.
- 3
Chop the Vegetables
Finely chop the shallots and garlic. Set aside.
- 4
Prepare the Lobster Meat
Once the lobster is cool enough to handle, remove the meat from the shell and chop into bite-sized pieces. Set aside.
Cooking
- 5
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped shallots and garlic, sautéing until soft and fragrant, about 3 minutes.
- 6
Toast the Rice
Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is slightly translucent.
- 7
Add Broth Gradually
Begin adding the warm fish stock mixture, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
- 8
Finish the Risotto
Continue adding broth and stirring for about 18-20 minutes, or until the rice is creamy and al dente. Stir in the chopped lobster meat and grated Parmesan cheese.
- 9
Season and Serve
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.