Watching “Chopped” one day with my grandpa and both of us were so disappointed when the guy chose gnocchi for his starch serving. We both were telling the tv cook to go for the risotto. The lady listened to us through the screen and made a lobster risotto that we had to rewind the show for to copy. It turned out amazing!! While she did it on the fly, he and I measured and rewound and measured and rewound until we got it perfect.
We also named our lobsters George. Don’t judge!
The best flavor came with the lobster stock the Chopped lady showed us how to make as well. With the rich flavor and thick risotto, this ended up being the perfect meal in front of the fireplace, trying to stay warm in winter weather.
I’m living on things that excite me, be they pastry, or lobster, or love…Jimmy Buffet
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Lobster RisottoPrint This
- Bring 6 cups of water to a rolling boil, then add fresh or thawed lobster to pot. Boil for 3-4 minutes. Should be a vibrant red.
- Remove lobster and place in a bowl filled with ice water to stop the cooking. Leave in the water for 4-5 minutes, then remove lobster meat from the tail and claws. Dice and place back in refrigerator until ready to add to risotto.
- Return the lobster shells to boiling water and add onion, carrot, celery, bay leaf, salt and pepper.
- Simmer on low for 30 minutes. Pour through a strainer to remove shells and vegetables from the stock.
- Using a skillet on medium high heat, cook olive oil, shallots and garlic for 1-2 minutes until fragrant. Add Arborio rice and stir in with shallots and garlic for 2 minutes.
- Add the white wine and stir with contents of the skillet for another 2 minutes. Add half (3 cups) of the lobster stock to the frying pan full of rice.
- Stir occasionally until most of the liquid is absorbed, about 5 minutes. Add the remaining liquid 1 cup at a time, stirring occasionally until rice is slightly translucent. Note: you should see the white core of the rice and the outer layer is slightly cloudy.
- Once the risotto is ready, add in the cut lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper. Stir together until fully incorporated.
- Serve immediately with shredded Parmigiano Reggiano cheese.
Note: thaw frozen lobster in refrigerator overnight, not in water or microwave.