How To Make Lobster Risotto
A home-cooked meal that’s restaurant-worthy? That’s what this lobster risotto is all about. The cheesy risotto is made richer with buttery lobster.
Serves:
Ingredients
- 4cupwater,or use 3 cups water and 1 cup white wine
- 24ozlobster tails
- 1medium onion,peeled and roughly chopped
- 1medium carrot,sliced
- 1rib celery,sliced
- 1medium whole fresh tomato,chopped
- 1bay leaf
- 1pinchsalt,to taste
- 1pinchpepper,to taste
- 1tbspextra virgin olive oil
- 1tbspshallot,minced
- 2garlics cloves,minced
- 1½cuparborio rice
- ¼cupwhite wine
- 2tbspbutter,more as needed
- 2tbspmascarpone cheese
- 1lemon zest
- 2tbspchives,chopped
- 1parmigiano reggiano,shaved
Instructions
-
Bring the 4 cups of water to a boil and add the lobster tails.
-
Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further.
-
Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto.
-
Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste.
-
Simmer the stock for 20 minutes.
-
Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto.
-
Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened.
-
Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine.
-
Cook for a minute, stirring constantly.
-
Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice.
-
Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible ‘core’ at the center.
-
Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste).
-
Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy.
-
Check the seasoning one more time, then serve garnished with parmigiano and chives.
Nutrition
- Calories:Â 575.26kcal
- Fat:Â 15.26g
- Saturated Fat:Â 7.10g
- Trans Fat:Â 0.25g
- Monounsaturated Fat:Â 5.62g
- Polyunsaturated Fat:Â 1.39g
- Carbohydrates:Â 67.39g
- Fiber:Â 4.04g
- Sugar:Â 3.63g
- Protein:Â 37.05g
- Cholesterol:Â 243.95mg
- Sodium:Â 913.68mg
- Calcium:Â 275.11mg
- Potassium:Â 638.43mg
- Iron:Â 4.14mg
- Vitamin A: 237.30µg
- Vitamin C:Â 12.94mg
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