Lobster Risotto
Creamy Arborio rice infused with sweet lobster meat, white wine, and a touch of saffron. A luxurious Italian seafood dish perfect for special occasions.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lb whole lobsters
- 1.5 cups Arborio rice
- ¾ cup dry white wine
- 5 cups seafood or chicken stock
- ¼ teaspoon saffron threads
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 4 tablespoons butter
- ½ cup parmesan cheese, grated
- 1 tablespoon fresh tarragon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Bring a large pot of salted water to a boil. Add lobsters and cook for 12-14 minutes until shells turn bright red.
- 2
Remove lobsters and let cool slightly. Crack shells, extract meat, and cut into bite-sized pieces. Reserve 3 cups lobster cooking liquid and strain through cheesecloth.
- 3
Steep saffron threads in 2 tablespoons warm water for 10 minutes.
- 4
Heat stock in a saucepan and keep at a gentle simmer.
- 5
Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat. Add shallots and garlic, sauté for 2 minutes until fragrant.
- 6
Add Arborio rice and stir constantly for 2 minutes, coating grains with oil.
- 7
Pour in white wine and stir until almost completely absorbed, about 2 minutes.
- 8
Add warm stock one ladle at a time (about 0.75 cup), stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle.
- 9
Continue adding stock for 18-20 minutes until rice is creamy and tender but still has a slight firmness to the bite.
- 10
Stir in saffron infusion, remaining 3 tablespoons butter, and parmesan cheese. Fold in lobster meat gently.
- 11
Season with salt, pepper, and fresh tarragon. Serve immediately in warm bowls.
Tools you’ll need
- large pot
- wooden spoon
- heavy-bottomed pot (4-quart minimum)
- ladle
- saucepan
- instant-read thermometer
- kitchen scissors
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