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Lobster Risotto Recipe

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★★★★★

4.8 from 149 reviews

A luxurious Lobster Risotto recipe combining tender lobster meat with creamy Arborio rice cooked in a flavorful seafood stock infused with herbs, white wine, cognac, and Parmesan cheese, finished with a touch of cream for an indulgent, comforting dish perfect for special occasions.

Ingredients

Scale

Lobster and Stock

  • 3–4 lobster tails, about 8 oz. each
  • lobster shells from the lobster tails
  • 4 to 4 1/2 cups seafood or lobster stock (vegetable stock can also be used)
  • 1 lemon, zest only
  • 1 tbsp dried parsley
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste

Risotto Base

  • 2 tbsp unsalted butter (for lobster cooking)
  • 1–2 tbsp unsalted butter (for risotto)
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 2 tbsp cognac
  • 1 cup Arborio rice
  • 2/3 cup dry white wine

Finishing Ingredients

  • 1 tbsp lemon juice
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • salt to taste
  • black pepper to taste

Instructions

  1. Remove Lobster Meat: Cut down the middle of the lobster tail shell to expose the meat. Carefully crack the ribs on the underside of the shell and gently pull the shell apart, being cautious of spikes. Use your fingers to lift out the meat from the shell and dice into small pieces, reserving the shells for the stock.
  2. Prepare Stock: In a sauce pot, combine seafood or lobster stock, lobster shells, lemon zest, dried parsley, bay leaf, dried thyme, salt, and black pepper. Heat until it just begins to simmer, then reduce heat to low to keep warm for later use.
  3. Cook Lobster Meat: Heat 2 tablespoons of unsalted butter over medium-high heat in a large pan. Add diced lobster meat, season with salt, pepper, and lemon juice, and cook until the meat turns opaque. Remove lobster from pan and set aside.
  4. Sauté Shallots and Garlic: Lower heat to medium. Add an additional tablespoon or two of butter to the pan and sauté diced shallots until they start to brown. Add minced garlic and cook until fragrant, about 30 seconds.
  5. Toast Rice: Add Arborio rice to the shallot and garlic mixture. Stir and cook for about a minute to toast the rice.
  6. Deglaze with Cognac: Pour in cognac, stirring well, allowing the rice to absorb the flavor.
  7. Add White Wine: Lower heat to medium-low. Pour in half of the white wine and stir to combine. Let the rice simmer and absorb the wine, stirring occasionally.
  8. Begin Adding Stock: Once the wine is absorbed, add about 1/2 cup of the warm seafood stock to the rice. Stir frequently and allow the liquid to absorb before adding more.
  9. Continue Cooking Risotto: Pour in the remaining white wine and stir. Then continue adding the warm stock in increments of 1/2 to 2/3 cup, stirring often, letting the rice absorb the liquid between additions.
  10. Finish with Lobster and Cheese: When the rice is almost cooked to al dente, stir back in the cooked lobster meat and the grated Parmesan cheese, mixing until the cheese melts into the risotto.
  11. Final Touch: Stir in the heavy whipping cream and let the risotto heat through gently for about a minute.
  12. Serve: Serve the risotto immediately, optionally garnished with fresh minced parsley, chives, and extra Parmesan cheese.

Notes

  • Use gloves when handling lobster shells to avoid injury from spikes.
  • Stirring frequently while adding stock is crucial to develop the creamy texture of risotto.
  • Adjust seasoning with salt and pepper at the end to taste.
  • For a richer flavor, use homemade seafood stock if available.
  • Serve immediately as risotto can thicken as it cools.

Keywords: Lobster Risotto, Seafood Risotto, Arborio Rice, Italian, Creamy Risotto, Seafood Dish, Elegant Dinner

Find it online: https://tastygenius.com/lobster-risotto-recipe/