Lobster Risotto Recipe

Rating 5.0
| 0
A true love match, lobster and risotto combine to create a luxurious lobster risotto. Arborio rice is gently cooked with a flavorful broth until silky-soft and mixed with meaty lobster for a perfect romantic meal.
Dinner
Italian
11
ingredients
6
steps
70
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
10
3 tblsp
olive oil
1
garlic clove, minced
1
medium onion, diced
2 cup(s)
arborio rice
4 cup(s)
fish stock and/or clam juice
1 cup(s)
dry white wine
1/2 cup(s)
grated Parmesan cheese
1 1/2 lb
lobster meat, cooked and rough chopped, see notes
1 tblsp
chopped parsley
1 tblsp
chopped chives
2
pinches of paprika, optional

Directions 6 steps | 70 Minutes

Step 1

In a medium saucepan over medium heat, heat the olive oil. Add the garlic and sauté for 1 minute. Stir in the onion and sauté until soft.

Step 2

Add ½ cup of arborio rice and sauté for about 3-4 minutes.

Step 3

Pour in one cup of the fish stock and stir until it is absorbed into the rice. Repeat this process slowly until all of the rice and fish stock has been incorporated.

Step 4

Stir in the white wine and Parmesan cheese. Continue to cook, stirring constantly, until the white wine has been absorbed and a creamy consistency has been reached. It is important to keep stirring so the rice does not stick to the bottom of the pan.

Step 5

Stir in the lobster meat, parsley, chives and paprika. Season to taste. 

Step 6

Serve hot. Enjoy!


Notes:

  • To prepare the lobster meat with a fresh live lobster:
    1. Bring the large stockpot of water to a boil and plunge the live lobsters in headfirst. 
    2. Cover the pot with a lid and cook the lobsters for about 12-15 minutes. They will be bright red. 
    3. Remove them from the water with tongs.
    4. Use nutcrackers or lobster crackers to open the shells and get lobster's tail and claw meat to use in the lobster risotto.

Nutrition Per Serving
View All
CALORIES
309
FAT
6.7 g
PROTEIN
22.7 g
CARBS
33.7 g

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