Lobster Risotto
This butter poached lobster risotto is indulgent and decadent, with a light herby lobster flavor.
Servings 3 people
Ingredients
Butter Poached Lobster
- 1 stick butter
- 1 tbsp water
- 2 tbsp parsley minced
- 3 4-5oz lobster tails
Lobster Risotto
- 5 cloves garlic minced
- 1 shallot minced
- 1 cup arborio rice
- 3/4 cup dry white wine
- 2 cups chicken broth
- 2 1/2 cups water
- 1/3 cup Parmesan cheese
Instructions
Butter Poached Lobster
- In a medium saucepan add the water, stick of butter, and minced parsley. Heat the butter to 160℉, keeping it in the 160℉-180℉ range. *If you don't have a candy thermometer let the butter mixture come to a light light simmer, and keep a careful eye on it.
- Remove the lobster meat from the shells by cutting along the top and bottom of the tail. Crack it open and carefully slip out the meat.
- When the butter is ready add the lobster meat. Cook for either 6-7 minutes if completely submerged or 2-3 minutes on each side. Lobster will be pearly and opaque when done. Remove from the pot, and rough chop when cooled.
Lobster Risotto
- While the lobster meat is poaching make the broth. In a medium saucepan add the broth, water, a pinch of salt, and the lobster shells. Simmer for 15 minutes with the lid on.
- Add 4 tbsp of the lobster butter butter to a wide pot or pan on low heat. Add the garlic, shallots and approx. 1/2 tsp of salt and saute until soft and fragrant approx. 2-3 minutes.
- Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
- Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
- Add more broth and repeat above steps.
- Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down.
- Once done turn off the heat. Add the parm, lobster meat, and 2 more tbsp of lobster herb butter. Mix to combine and serve immediately.