Lobster Arancini Recipe
Mini fried risotto balls with butter poached lobster
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Ingredients
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Lobster & Butter Poach
Risotto
Assembly & Frying
Optional Dipping Sauce (Lemon Aioli)
Method
Lobster & Butter Poach
- 1
Prepare lobster
If using live lobster tails, remove meat from shells and cut into 1/2-inch pieces. If using pre-cooked lobster, chop to 1/2-inch pieces and pat dry. Reserve shells if desired for stock (optional).
- 2
Butter-poach lobster
In a small saucepan over low heat, melt 6 tbs unsalted butter with smashed garlic cloves and thyme sprigs. Heat gently until butter is melted and fragrant but not simmering (do not brown; keep at about 160–170°F). Add lobster pieces to the warm butter and poach gently for 3–4 minutes until opaque and just cooked through. Remove lobster with a slotted spoon and set aside to cool. Strain and reserve the poaching butter for adding to the risotto if desired. Season lobster lightly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lemon zest while still warm.
Risotto
- 3
Warm the stock
Place 5 cups stock in a pot and keep it at a gentle simmer over low heat. The stock must be hot when added to the rice.
- 4
Sauté aromatics
In a wide heavy-bottomed saucepan, heat 1 tbs olive oil and 2 tbs butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.
- 5
Toast rice & deglaze
Add 1.5 cups arborio rice and stir to coat with fat. Toast the rice for 1–2 minutes until edges are translucent. Pour in 1/2 cup dry white wine and stir until the wine is mostly absorbed.
- 6
Cook risotto
Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy and al dente. You may not need all the stock; stop when rice has a creamy texture and a slight bite in the center.
- 7
Finish risotto
Remove pan from heat and stir in 3/4 cup grated Parmigiano-Reggiano, 2 tbs chopped parsley, 1 tsp lemon zest, and 1 tbs of the reserved lobster butter (or extra butter) for sheen. Season to taste with 1 tsp kosher salt and 1/2 tsp black pepper. Spread the risotto in a shallow tray or sheet pan lined with parchment and chill uncovered until firm, at least 2 hours or overnight — the risotto must be cold to form balls.
Assembly & Frying
- 8
Prepare coating stations
Set out three shallow bowls: one with 1 cup all-purpose flour lightly seasoned with 1/2 tsp salt, one with 2 beaten eggs, and one with 2 cups panko breadcrumbs. Line a tray with parchment to hold shaped arancini.
- 9
Portion risotto
With slightly damp hands, scoop about 1.25 tablespoons (approximately 1 inch / golf-ball size) of chilled risotto into your palm and flatten slightly. Place a teaspoon of the butter-poached lobster pieces in the center (about 1/2 to 3/4 teaspoon per ball) and fold risotto around the lobster to fully encase it, forming a compact ball. Repeat until all risotto is used, aiming for 24–30 mini arancini (serving size below).
- 10
Bread the arancini
Roll each ball in the flour, shaking off excess, then dip in beaten egg, then roll in panko breadcrumbs ensuring an even coating. For an extra-crisp shell, double-dip: return to egg and panko for a second coating.
- 11
Fry
Pour enough vegetable oil into a heavy skillet or pot to reach a depth of 1.5–2 inches (about 4 cups). Heat oil to 350°F (175°C). Fry arancini in small batches (4–6 at a time) without overcrowding, turning as needed, for 2.5–3.5 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Sprinkle lightly with a pinch of salt while still warm.
- 12
Optional Dipping Sauce (Lemon Aioli)
- 13
Make aioli
Whisk together 1/2 cup mayonnaise, 1/2 clove minced garlic, 1 tsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Chill until serving.