Lobster Risotto With Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or seafood broth and keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and cook until the liquid is mostly absorbed.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes.

6. 6

   Incorporate Lobster and Spinach

   With about 5 minutes left of cooking, add the lobster meat and fresh spinach, stirring until the spinach wilts and the lobster is heated through.

7. 7

   Finish the Risotto

   Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

8. 8

   Sear the Scallops and Langoustines

   In a separate skillet, sear the jumbo scallops and langoustines in a bit of olive oil over high heat for about 2-3 minutes on each side until golden brown and cooked through.

9. 9

   Plate the Dish

   Serve the risotto in bowls, topped with the seared scallops, langoustines, and a dollop of black caviar.

10. 10

    Garnish

    Finish with additional grated Parmesan and a sprinkle of fresh pepper, if desired.