Jul 14 2026
Restaurants›Timpano Hyde Park›Lobster Arancini Recipe

Lobster Arancini Recipe

Inspired by Timpano Hyde Park
Time1h
Serves4

creamy tomato ragu, parmesan

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Ingredients

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Arancini

Tomato Ragu

Method

Arancini

  1. 1

    Prepare the Risotto

    In a saucepan, heat the broth and keep it warm. In a separate large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.

  2. 2

    Cook the Rice

    Gradually add the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the chopped lobster meat and grated Parmesan cheese. Season with salt and black pepper. Remove from heat and let cool.

  3. 3

    Form the Arancini

    Once the risotto has cooled, take a small amount in your hands and form it into balls, making a small indentation in the center. Place a small cube of Parmesan cheese inside each ball and mold the rice around it to seal.

  4. 4

    Coat the Arancini

    Dredge each ball in flour, dip in the beaten egg, and then roll in bread crumbs until fully coated. Set aside on a baking sheet.

  5. 5

    Fry the Arancini

    In a deep frying pan, heat the oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Tomato Ragu

  1. 6

    Sauté Aromatics

    In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent.

  2. 7

    Make the Ragu

    Add the canned crushed tomatoes, basil, oregano, salt, pepper, and sugar to the pan. Stir well to combine and simmer for 15-20 minutes until the sauce thickens.

  3. 8

    Serve

    Serve the hot arancini over a generous spoonful of the creamy tomato ragu.

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