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Lobster Risotto

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  • Total Time: 45 minutes
  • Yield: Serve 4

Ingredients

Units Scale
  • 1/2 cup onion, chopped coarse (for cooking liquid)
  • 1 cup onion, diced fine (for risotto)
  • 1 carrot, chopped coarse
  • 1 bay leaf
  • 4 lobster tails (or 2 whole lobsters)
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup finely minced Italian flat leaf parsley

Instructions

  1. In a large pot, bring 3 quarts of water to a boil. Add the coarsely chopped onion, carrot, and bay leaf.
  2. In a large bowl, prepare an ice bath.
  3. Plunge the lobsters into the boiling water and cook for 2-3 minutes. Remove lobsters from the pot and submerge in the ice bath for 1 minute. Drain and set aside. Keep the lobster cooking liquid warm over low heat.
  4. In a large, deep skillet,combine the olive oil, finely chopped onion, and tomato paste and cook over medium heat until onion has softened but not browned, about 8 minutes.
  5. Add rice and stir with a wooden spoon. until toasted, about 3 to 4 minutes. Add the wine,then a ladleful of the lobster cooking liquid and cook, stirring constantly until liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed before each addition. Continue this process for about 15 minutes.
  6. Meanwhile, remove the lobster meat from the shell and chop into 1-inch piece. Toss the lobster into the risotto and continue cooking until the rice is tender and creamy, and still slightly al dente, about 2 minutes. (Or to your preferred doneness.) Season with salt and pepper.
  7. Remove from the heat, add the butter and parsley, and stir vigorously. Divide risotto into 4 warmed plates and serve immediately.

Notes

Adapted from Molto Italiano by Mario Batali

Find it online: https://kitchenjoyblog.com/lobster-risotto/