Lobster Risotto

I won’t lie, and I won’t gate keep this recipe… But I must admit, this is probably one of the best recipes I ever made.

Tender, yet sweet lobster meat, delicately cooked and poached in a shit ton of butter, paired with creamy risotto infused with a homemade lobster broth, mascarpone cheese, and even more butter!

This dish will 100% elevate your dining experience, and it’s perfect for special occasions, a date night in, or just a decadent weekend dinner at home.

Yield: 2 Servings

Author: Rocco

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Lobster Risotto

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

Risotto

• 3-4 cups lobster stock
• 3.5 tbsp butter, divided (1.5 tbsp room temp, 2 tbsp cold)
• 1.5 tbsp EVOO
• 1 shallot, finely diced
• 1 cup arborio rice
• 1/2 cup white wine
• 2 tbsp mascarpone
• Parsley, as needed
• Salt, to taste
• Lemon juice, to taste

Lobster

• Lobster meat from 4 small lobster tails (raw)
• 4-6 oz butter
• Pinch of Salt

Lobster Broth

• Shells from 4 small lobster tails
• 1 large carrot, roughly chopped
• 1 medium onion, with its skin, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 1/4 cup tomato paste
• 1/2 cup wine
• 5-6 sprigs thyme
• 2 bay leaf
• 1 tbsp pepper corn
• Water, enough to
• Salt, to taste

Instructions

Lobster Broth

1. Drizzle a large pot with olive oil and heat over medium heat. Once hot, add the lobster tail shells and cook until they turn red (about 5-10 minutes).
2. Once the shells get some color, add the chopped carrot, onion, celery, and garlic. Cook until the veggies are tender (about 5 minutes).
3. Then add the tomato paste and cook until the tomato paste turns deep red in color (about 5 minutes).
4. Deglaze the pan with a half cup white wine, and cook until the wine reduces by half (about 5 minutes).
5. Add the thyme, bay leaf, pepper corn, and enough water to cover the veggies.
6. Bring to a boil, then lower the heat to a simmer. Continue simmer, skimming any foam off the top, for 2 hours (or longer for a deeper flavor). Once done, strain the broth into a separate pot.
7. Taste, and add salt as needed.

Lobster Risotto

1. Heat the lobster stock over low heat and keep it warm.
2. Add the 4-6oz of butter to a small sauce pan or skillet, and heat over low heat. Once the butter is melted, add the chopped lobster meat and a pinch of salt. Keep the pan over low heat, careful not to let the butter bubble. Poach the lobster in the butter while you cook the risotto.
3. Heat a high wall pan over medium heat, add 1.5 tbsp of butter, and a drizzle with EVOO. Once hot, add the shallots. Season with a pinch of salt and cook the shallots until translucent and fragrant.
4. Add the rice and toss until combined with the oil/butter and shallots. Continue cooking until the rice begins to toast and you get a slightly nutty smell (about 3 minutes). Then deglaze the pan with the white wine.
5. Continue cooking until the rice absorbs the wine. Once absorbed, add the warm lobster stock a ladle at a time, and cook, stirring occasionally, until the risotto is al dente (About 20 minutes).
6. As the risotto absorbs the broth, add another ladle. To know if the risotto absorbed all the broth, run a rubber spatula through the risotto and if the risotto makes a line, and it holds, the risotto absorbed the liquid.
7. Once al dente, add the poached lobster meat, a tablespoon of the melted butter, and a half a ladle of lobster broth to the risotto. Mix until combined.
8. Remove the risotto from the heat, and mix in the mascarpone along with as much parsley as your heart desires. Then another splash of broth and finish with the cold butter.
9. If the risotto looks too thick right before platting, add a few splashes of broth.
10. Plate and enjoy!

Notes

Any leftover Lobster Broth will last in the fridge for 3 days, and in the freezer for 3-6 months.

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