Lobster Risotto

LOBSTER RISOTTO

INGREDIENTS

2 Lobster Tails

1 Cup Arborio Rice

1/2 Cup Dry White Wine, like Chardonnay

1/2 Sweet Onion, Diced

3 Garlic Cloves, Minced

4 Cups Homemade Lobster Stock or Seafood Stock

1 Tbsp Butter

1/4 Cup Parmesan Cheese

1/2 Lemon, Juice & Zest

Salt & Pepper TT

Parsley, Roughly Chopped or Chives, Thinly Sliced

INSTRUCTIONS

  1. Bring a small pot of water up to a boil. Once boiling, heavily salt the water. Add lobster tails and cook for 3 minutes. Meanwhile, get a bowl of ice water ready. Once the lobster tails are done, add them to the ice water bath to cool down.

  2. Once the lobster tails are cool enough to handle, remove them from the ice bath. Using kitchen shears, cut down the middle of the sternum. Gently crack the shell outward and open. Remove the lobster meat. Slice tail meat down the middle, then pivot it and cut into bite-size pieces. Set aside.

  3. Heat a small pot over medium heat. Once hot, add a drizzle of olive oil, then the diced onion to the pan. Sprinkle with salt; this will draw out moisture from the onion and prevent it from burning. Saute until soft, about 3 minutes. Then add minced garlic and stir until fragrant, about 30 seconds.

  4. Add 1 cup of Arborio rice and stir for 30 seconds. Add 1/2 cup of dry white wine and cook down until the rice onion mixture absorbs most of the wine.

  5. Once the wine is absorbed, add the lobster stock, half a cup at a time. Stir until the stock is absorbed, then continually add half a cup at a time until the rice is fully cooked, about 25-30 minutes.

  6. Once the rice has nearly absorbed all of the liquid and is almost finished, add butter, lobster meat, and parmesan. Stir until everything is well incorporated, and lobster is heated through, about 4 minutes.

  7. Add lemon zest and juice, parsley, and season with salt and pepper to taste.

  8. GRUB!

summer lapenta